The first thing you will need to do is peel and dice your potatoes.

Then, boil potatoes in a pot of salted water. Cook them for 15 minutes or until they are soft enough to mash.

Finely chop onion and garlic, and set them aside.

You will also need some fresh parsley leaves, which you can chop or leave whole.

Once your potatoes are cooked and boiled, drain them and add them back into the pot. Use a potato masher to mash them until they are smooth.

Then, add your chopped onion and garlic.

Sprinkle over the flour, and grated nutmeg, season with sea salt and black pepper, and mix everything well.

Wet your hands with cold water and sprinkle flour to prevent the dough from sticking.

Take small handfuls of dough and roll them into balls about the size of a golf ball.

Set the balls on a floured surface as you work so they don't stick together.

Bring salted water to a boil in a stockpot and carefully drop in the dumplings.

Cook for 3-4 minutes until they float to the surface.

Remove dipped gnocchi balls from the boiled water using a slotted spoon and transfer them to a paper towel plate.

In a frying pan with olive oil, add the gnocchi balls in batches, so they don't overcrowd the pan.

Cook the balls for 3-4 minutes per side. Fry the balls until golden brown, making them crispy on the outside and fluffy on the inside.

Serve immediately with some grated Parmesan cheese on top.