Ingredients:
3 large baking potatoes
1 large egg
1 teaspoon salt
1/4 teaspoon black pepper
Pinch freshly grated nutmeg
1/4 cup grated parmesan cheese
2 cups all-purpose flour

Directions:

1. Peel potatoes and cut into 2inch pieces.  Place in large pot with enough cold water to cover. 
   Bring the water to boil and cook partially covered until tender.  Drain.
2. Mash the cooked potatoes until smooth and lump free.
3. Transfer to a cookie sheet and allow to cool.
4. In a small bowl, mix together the egg, salt, pepper and nutmeg.
5. Place the potato in a large mixing bowl and mix in the egg mixture with a wooden spoon.
6. Sprinkle some flour on a clean work surface and knead the potato mixture, gradually adding the cheese
   and flour until the dough is smooth and slightly sticky - you may not need all the flour.
7. Divide the dough into six pieces.  Take one piece and roll it into a long snake about 1/2 inch thick. 
   Sprinkle with flour if necessary to stop the dough from sticking.
8. Cut each snake into 1/2 inch pieces. NOTE: These may be cooked at this stage.  To make gnocchi
   rolled on a fork, follow step 9.
9. Dip the tip of your thumb in flour. Take one ball of dough and with the tip of your thumb, press the dough lightly against the tines of the fork as you roll it downward toward the tips of the tines. As the dough wraps around the tip of your thumb, it will form into a dumpling with a deep indentation on one side and a ridged surface on the other. Set on a baking sheet lined with a floured kitchen towel and continue forming gnocchi from the remaining dough balls. Repeat the whole process with the remaining pieces of dough.
10. To cook gnocchi:
    Bring six quarts of salted water to a vigorous boil in a large pot over high heat. Drop about half the gnocchi into the boiling water a few at a time, stirring gently and continuously with a wooden spoon. Cook the gnocchi, stirring gently, until tender, about 1 minute after they rise to the surface.
11. Remove the gnocchi from the water with a slotted spoon of skimmer, draining them well, and transfer to a wide saucepan with some of the sauce to be used. Cook the remaining gnocchi, if necessary.