Peel potatoes and cut in half 1 x.
Boil in water until tender. Alternatively, boil or steam the potatoes unpeeled.
Then immediately press through a potato ricer. Leave to cool a little.
Add salt, flour, potato flour, spelt semolina and nutmeg and mix everything.
Bring water to a boil.
Take one portion of the dough at a time and form 2-3 cm thick rolls on a board with flour.
Cut small pieces from it with a knife.
Press a well into the center with either a fork or the handle of a spoon.
Place the gnocchi in the boiling water, turn down the heat and let them steep gently until they float to the top.
Then remove with a skimmer.
