Wash the potatoes under running water. Fill a large pot with water and add the potatoes, then bring to a boil.

Keep cooking for about 15-18 minutes, or until you can easily pierce a fork through the entire potato.

Strain the potatoes and set aside to cool until it is easy to touch. While waiting for that, line a baking sheet with parchment paper.

When the potato is cool to the touch, peel off the skins using your fingers or a peeler. Using the fine grater side of a cheese grater, grate the potatoes.

Get a clean work surface. Pour the flour on it, then whisk in the salt and nutmeg.

Make a hollow hole in the center of the flour, then add in the grated potatoes and olive oil.

Use your hands to mix together until it all comes together to form a soft dough. If the dough is very sticky, add a bit more flour, then mix again, until you have a slightly firm texture.

Divide the dough into 4 pieces, take each piece, and then roll it into a rope that is about 1 inch thick. Cut it into small gnocchi pieces and to shape it, roll each piece down using a fork. Repeat this step for the remaining parts of the dough.

Your gnocchi is ready, and all you have to do is cook it.

Bring a large pot of water to a boil. Use a large wooden spoon to drop some gnocchi into the water and allow them to cook. When dropped, they will sink to the bottom and later rise to the top when they're done, after about 3 minutes.

Using a slotted spoon, scoop up the gnocchi, letting the excess water drain off, then set aside in a bowl. Repeat the steps above with the rest of the gnocchi until they're all cooked.

In a large skillet, warm up your sauce, then transfer the cooked gnocchi to the sauce and allow to cook for a few minutes. Serve and enjoy!