1. Preheat oven to 400ºF. 
2. Gently scrub potatoes to remove dirt and loose skin; prick each potato several times with a fork.
3. Place the potatoes in oven for 60 minutes or until cooked through. 
4. Remove from oven, allow to cool slightly then scoop the potato from the skins. Mash potatoes well; side aside. 
5. Combine egg, oil and parmesan. Fold into mashed potatoes and season with salt & pepper. 
6. Fold in flour and nutmeg until a dough forms. 
7. Roll dough into a log approximately ¾ -inch in diameter and cut into 1 ½ -inch lengths . Roll the gnocchi over the tines of a fork; place in a single layer on a sheet pan dusted with flour.
8. Bring a pot of lightly salted water to a boil and cook gnocchi for 3-5 minutes or until the gnocchi float and puff up. 
9. Drain and serve immediately with your favorite tomato or butter sauce or a balsamic reduction. 

CHEF'S TIP:

•    If desired, gnocchi can be pan-fried in butter until golden after boiling. 
•    Gnocchi dough freezes well if made ahead; individually freeze in single layers.