Here’s how you can create this delightful dish, step by step. Each step is a nod to tradition and a chance to infuse your personal touch.

1. Boil the potatoes whole, skin-on, in salted water until they are fork-tender, about 20-25 minutes. This was Mama Lou’s secret to keeping the gnocchi light and fluffy.
2. Drain the potatoes and let them cool slightly. While they are still warm, peel off the skins and pass the potatoes through a ricer onto a clean work surface.
3. Create a well in the center of the riced potatoes and sprinkle with flour. Crack the egg into the well, add salt, and nutmeg if using.
4. Gently incorporate the flour and egg into the potatoes using a bench scraper or your hands, until a soft dough forms. Be careful not to overwork the dough.
5. Divide the dough into four portions. Roll each portion into a long rope about 3/4 inch thick. Cut into 1-inch pieces.
6. For the classic gnocchi shape, roll each piece over the tines of a fork to create ridges. This was always my favorite part, and Ouma and I would compete to see who could make the most perfect gnocchi.
7. Bring a large pot of salted water to a boil. Drop the gnocchi in batches into the boiling water. They are done when they float to the surface, about 2-3 minutes.
8. Scoop out the cooked gnocchi with a slotted spoon and transfer to a warm serving dish. Toss gently with your sauce of choice before serving.