Gnocchi with nutmeg

Cook the potatoes in salted water for approx. 20 minutes. Drain the potatoes and mash them or press them through a ricer and (important) allow to cool. Grate the 4 raw potatoes. Add flour, egg, nutmeg, and salt, knead dough well. Form 16 dumplings (45 g each) and place in boiling salted water. Cook dumplings until they rise to the top, then remove with a slotted spoon. It is best to cook the potatoes 6 hours in advance and allow to cool. Nutritional values: EW (g) Kcal Fiber (g) Total 22.4 690 19.2 Per serving 1.4 43 0.6 Boil the potatoes in salted water for about 20 minutes until soft. Drain the potatoes and mash them or press them through a ricer and (important) let them cool completely. Add flour, salt, nutmeg, and oil, then knead the dough. On a floured work surface, roll the dough into 8 thumb-thick rolls and cut into slices about 1 cm wide. Roll the pieces into balls with the palm of your hand and flatten them with a fork. Cook the gnocchi in salted water for about 5 minutes until they rise to the surface, then remove them with a laddle