Gnocchi

Boil potatoes in salted water until very tender, about 15–20 minutes. Drain well and pass through a potato ricer or mash until smooth. Spread on a work surface to cool slightly.

Mound the riced potato on a clean surface. Make a well in the center and add flour, salt, black pepper, and nutmeg.

Using a fork, gradually incorporate the flour into the potato, mixing until a soft dough forms. Knead gently for 2–3 minutes until just combined; do not overwork.

Divide dough into 4 pieces. On a floured surface, roll each piece into a rope about 0.75 inches thick. Cut into 1-inch pieces and, if desired, use a fork to create light indentations on each gnoccho.

Bring a large pot of salted water to a boil. Add gnocchi in batches and stir gently. Cook until they float to the surface, then continue cooking for 1–2 minutes more. Transfer to a colander with a slotted spoon or skimmer.

Warm sauce in a large skillet over medium heat. Add cooked gnocchi and gently toss to coat. Stir in protein and vegetables if using.

Divide gnocchi among bowls or plates. Top with cheese and fresh herb. Serve immediately.