Peel and cut the potatoes into even chunks, then place them in a large pot of salted boiling water. Cook until tender when pierced with a fork, about 15-20 minutes, and the potatoes release a warm, earthy aroma.
Drain the potatoes well, then pass them through a potato ricer or mash thoroughly with a fork until smooth and fluffy. Let the mashed potatoes cool slightly, keeping them warm to maintain their softness.
Add the sifted flour, salt, and a pinch of nutmeg to the warm mashed potatoes. Gently fold everything together with a wooden spoon until the ingredients are just combined, forming a soft dough that feels slightly sticky but manageable.
Divide the dough into four equal portions. Roll each portion into a 2 cm (¾ inch) thick rope on a floured surface. Use a sharp knife to cut each rope into 2 cm (¾ inch) pieces, creating the classic gnocchi shape.
Bring a large pot of salted water to a gentle boil. Carefully drop the gnocchi pieces into the water in small batches, avoiding overcrowding. Cook until they float to the surface, about 2-3 minutes, and you hear a gentle bubbling sound.
Use a slotted spoon to lift the cooked gnocchi out of the water, then transfer them to a warm plate or bowl. Repeat with remaining gnocchi batches. The gnocchi should be tender, light, and slightly firm to the touch.
Toss the freshly cooked gnocchi gently in your favorite sauce, or simply drizzle with olive oil and sprinkle with herbs. Serve immediately to enjoy their soft, pillowy texture with a delicate appearance and comforting aroma.
