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1
Cover potato with cold water by 1 inch in a 2- to 3-quart saucepan and bring to a boil.
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2
Reduce heat and simmer, uncovered, until potato is just tender, about 30 minutes.
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3
Drain, then cool on a plate at room temperature at least 4 hours, or chill, uncovered, in refrigerator overnight.
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4
Put flour in a large bowl.
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5
Peel potato, then force it through food mill into flour.
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6
Add egg and 1/2 teaspoon salt and knead lightly in bowl until dough just comes together.
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7
Transfer dough to a lightly floured surface and knead until smooth, about 1 minute.
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8
(Dough will have consistency of a soft cookie dough.)
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9
Roll dough into a 12-inch log with your palms on a lightly floured surface and cut into 24 (1/2-inch) pieces.
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10
Roll each piece into a ball, then roll each ball into a 2-inch-long log with tapered ends and curl into a crescent.
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11
Transfer crescents to a plastic-wrap-lined baking sheet.
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12
Bring 2 1/2 quarts water to a boil with 1 tablespoon salt in a 13- by 9- by 2 1/2-inch (3 1/2- to 4-quart) metal roasting pan, straddled across 2 burners.
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13
Add dumplings 1 at a time and, when first few dumplings rise to surface, reduce heat to a bare simmer and poach 5 minutes (do not let boil).
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14
Transfer dumplings with a slotted spoon to a large bowl of ice water and let stand 1 minute.
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15
Drain, then pat dry with paper towels.
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16
Heat butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then saute dumplings, turning over once with a spatula, until golden brown, about 7 minutes total.
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17
Sprinkle with pepper, nutmeg, and remaining 1/4 teaspoon salt.
