Make the Gnocchi Dough

1. Boil or bake the potatoes until very tender. Bake for drier texture.
2. Let them cool slightly, mash until smooth, and make a mound on the counter.
3. Sprinkle with salt and nutmeg, add egg yolk, then gradually work in flour until it becomes a soft dough.

Shape the Gnocchi

1. Roll the dough into ropes, cut into small pieces, and roll into balls.
2. Press gently with a butter knife for ridges and poke a dent on top to mimic a stem.

Cook the Gnocchi

1. Bring a pot of salted water to a boil. Cook the gnocchi in batches until they float, then remove with a slotted spoon.
2. Optionally, pan sear in butter for a couple of minutes for added texture.

Make the Sauce

1. Melt butter in a skillet, add garlic and stir until fragrant. Do not brown.
2. Add cream, simmer gently and stir in Parmesan little by little until melted and smooth.
3. Add black pepper, taste for salt, then toss in the gnocchi to coat.

Serve

1. Serve immediately with optional garnishes.