In a large pot of salted water, bring unpeeled potatoes to a boil (The potatoes can be peeled ahead of time, but I have found it quicker and easier to peel them in step 2). Cook until the potatoes are tender, be careful not to over cook them.

Drain the potatoes and peel them while they're still hot.

Mash the potatoes and turn them out onto a floured surface.

Cover the potatoes with roughly half of the flour and mix into the potatoes using a fork.

After creating a "hole" in the middle of the mixture (resembling a volcano), and the egg and nutmeg to the "hole". Using the fork or your fingers, slowly add more of the mixture from the walls of the "hole" mixing everything together. Mmmm... Messy!!

Continue kneading lightly, adding more flour as it is needed. When the dough isn't sticky anymore, it's time to get rolling. (Don't over work the dough, keep it light.)

Quarter the dough and place it on a lightly floured cutting board. Roll each quarter into a one inch round roll.

Cut each roll into one inch long pieces. You should have a lot of one inch by one inch pieces of dough now.

Using your fork again, take each piece of dough and press it against the fork with your thumb. You're looking for your pieces of dough to have a slight thumb impression on one side and an impression of the fork tines on the other.

Bring another large pot of salted water to a boil.

Drop in about half of your gnocchi. It will only take a few minutes for the gnocchi to cook. When the gnocchi rises to the surface of the water, it is done. Use a slotted spoon or a spider (anything that will allow the gnocchi too drain) and place the gnocchi into a serving bowl (if the bowl is warmed it will help the gnocchi stay warm longer).

Spread half of the butter along the top of the gnocchi allowing it to melt.

Repeat steps 11 and 12 for the remaining gnocchi dough.

Toss the entire bowl of gnocchi and butter to ensure that the gnocchi is thoroughly coated.

Serve with a sauce, a pesto, or whatever you like on pasta and enjoy!!