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1
Cook the unpeeled potatoes for 40 minutes in salted water (starting with cold water).
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2
Drain and peel the potatoes while they are still warm.
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3
In a salad bowl, mash them with a fork or with a masher.
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4
Remove the mashed potatoes from the bowl, and allow them to cool for 10 minutes on a work surface.
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5
Make a hole in the center of the mashed potatoes, break the egg into the hole, add half the flour, and mix by hand until you get a smooth ball of dough.
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6
Gradually add the remaining flour (depending on the quality of your potatoes and their humidity, you may need more or less flour).
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7
Add salt and pepper (ground nutmeg to taste).
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8
Mix by hand until you get a nice smooth ball.
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9
Cut into thick slices, and roll each portion into a sausage.
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10
Cut into sections of approximately 1 cm, roll them in your hands, slightly flour them and press the back of a fork onto each section making small fork marks.
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11
Place the sections on a slightly floured cloth making sure they do not stick to the fabric.
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12
Boil a large volume of salt water in a saucepan, and drop the gnocchis from the cloth into the water.
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13
Boil the gnocchis until they float to the surface.
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14
Serve with melted butter, basil and parmesan.
