Put the unpeeled potatoes in a saucepan and cover with cold water. Cover with a lid and bring to the boil. Reduce the heat and simmer for 20 minutes, or until cooked through. Drain.
Peel the potatoes while still warm and pass them through a mouli or ricer to make a light, smooth mash. Put in a large bowl, add the nutmeg and season. Sift in 150 g (5 oz) flour, crack in the eggs and gently but quickly work the mixture through your fingers until it reaches a lumpy breadcrumb consistency.
Knead gently on a clean work surface to make a soft, smooth, pliable dough. Add more flour if the mixture is too wet. Be careful not to overwork the dough or the gnocchi will lose their light quality.
Divide the dough into 3 pieces and roll each piece into finger-thick lengths. Cut into 2.5 cm (1 inch) pieces with a sharp knife. Transfer to a floured baking sheet and leave to rest for 10–20 minutes.
Bring a large saucepan of salted water to the boil. Add the gnocchi and cook for 3–4 minutes, or until they rise to the surface. Remove with a slotted spoon and drain. Serve immediately with your sauce of choice.