*Note: Please check out the step-by-step photos above + watch the recipe video for visual instruction!

• Cook potatoes in a pot of salted water until fork-tender, about 20 minutes (depending on their size)
• Peel the hot potatoes and press them through a potato press into a large bowl (or mash them using a potato masher). Allow to cool.
• Add flour, potato flour, salt, and nutmeg. Mix briefly with your hands to combine, adding more flour as needed until the dough isn't sticky anymore.
• Transfer the dough to a floured working surface, form it into a flat ball and cut into halves. Take one half of the dough and roll it along your floured surface into a long ¾-inch (1.5-2 cm) thick rope. Cut the rope into ¾-inch (1.5-2 cm) pieces and form them into balls. Now either cook them that way or create the typical gnocchi ridges.
• To make the ridges, roll each potato ball over a fork or gnocchi board using your thumb as shown in the recipe video. (To keep it easier, you could also just slightly press against the gnocchi balls with a fork).
• Bring a large pot of salted water to a boil. Then drop in the gnocchi carefully and simmer in batches until tender, stirring occasionally, about 4-6 minutes.
• Once they float to the top, they're done. Remove them with a slotted spoon and drain well.
• Now you can pan-fry them in a little oil or vegan butter until golden brown and crispy roasted or serve them with your favorite pesto or sauce.
• Enjoy!