In a large bowl, combine sweet potatoes, nutmeg and salt and stir to thoroughly combine.

Add flour and gently work into potato mixture until it is no longer sticky and holds together. You may need to add a little more flour.

Divide mixture into 4 pieces.

On a well-floured work surface and using floured hands, gently roll each piece into a long rope about 1/2-inch thick. Cut each into 1-inch pieces.

Meanwhile, bring a large pot of water to a boil.

Add gnocchi and cook until they float, about 3 minutes. (Frozen gnocchi will take longer to cook.)

Immediately drain gnocchi and serve.

*If you’re making a larger batch, extra gnocchi can be dusted with flour and frozen in a single layer on a parchment-paper-lined baking sheet at this point. When gnocchi are frozen solid, transfer to an airtight freezer-safe container or resealable plastic bag for storage and keep frozen for up to 1 month.