Potato dumplings- 2

Cook the potatoes in plenty of salted water or steam them; peel and press them through a sieve while still hot (or you could use a mouli legumes).
Mix them with the flour, the egg, a pinch of salt and a pinch of nutmeg on a lightly floured work surface. Work the dough at length.
If there is too much flour in the dough, the dumplings will be hard. If you put too much potato, they will disintegrate in the saucepan. The doses in this recipe are indicative, seeing that the balance depends on the "flouriness" of the potatoes, their absorbency capacity and the quality of the flour used.
Let the dough rest for a quarter of an hour. Then roll it into long fingers and divide them into cylinders about an inch long.
Dust lightly with flour and, with your thumb, press them gently, one by one, along the back of a grater or a fork.
Arrange them on lightly floured dishes without putting one on another one.
Cook in plenty of salted boiling water. They are cooked as soon as they float to the surface. Remove with a slotted spoon.
Dress them at once as you wish.