Peel the potatoes and press them through a potato ricer or pass them through a strainer.
Add one egg yolk, 25 g of durum wheat flour, 25 g of soft butter, salt and nutmeg and mix carefully. Now add 35 g of white flour (type 550) and mix gently to form a smooth dough. If the dough is too moist, knead in some more flour.
Form the gnocchi into thin strips, to the size and shape of your liking, large and fat for gnocchi, thin and long for gnocchetti.