+ USING UNCOOKED POTATOES, boil them, unpeeled, in salted water until soft.
Or cook them in a microwave according to oven directions or bake in a conventional oven.
Drain boiled potatoes.
Peel potatoes when they are cool enough to handle and puree them through a food mill or potato ricer while still warm.
Do not use a blender or food processor for this because it excites the gluten in the potato and makes a sticky mess.
If using leftover mashed potatoes, place in a small pot and heat them until they are warm.
Transfer potatoes to a mixing bowl, add the yolks and mix.
Add nutmeg, salt, pepper and 3/4 cup of flour.
Knead together and add the remainder of the flour if necessary, bit by bit, kneading until a slightly sticky consistency is attained.
Lightly dust a work surface with flour.
Form the dough into sausage-like rolls about the thickness of your thumb.
Cut into pieces about 1-inch in length.
Using a fork, flatten the pieces so that the tines leave an imprint in the gnocchi.
Keep a glass of water nearby to clean the fork.
Meanwhile, fill a 3-quart pot with salted water and bring to a boil.
Reduce heat so that the water is boiling at a gentle roll.
Drop the gnocchi into the boiling water, about 16 at a time.
They will sink to the bottom but will rise to the surface after a minute or so.
Continue to cook for another 15 seconds.
Immediately remove with a slotted spoon to a colander.
Sprinkle with a little olive oil, mix gently and transfer to a heated platter.
Continue until all the gnocchi are cooked.
Serve the gnocchi ungarnished as a side accompaniment to roast meat or poultry.