Bring a large pot of salted water to a boil. Add unpeeled potatoes to pot carefully.

Cook until tender, about 25-35 minutes. Drain, peel while still hot, and rice. The potatoes must be as hot as possible when riced or the gnocchi will turn out tough.

In a small bowl, beat the egg, salt, pepper, and nutmeg together. Gather the warm potatoes into a mound and form a well in the center. Pour the egg mixture into the well.

Gently knead the potato and egg mixtures together with both hands, gradually adding the grated cheese and enough of the flour, about 1 1/2 cups, to form a smooth but slightly sticky dough. DO NOT OVERMIX.

Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into half-inch pieces and roll off a fork to create grooves in dough.

Freeze immediately or cook and serve.

Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve.