Preheat oven to 400ºF. Place potatoes on a tray or in a casserole dish and bake for about one hour, or until tender. Remove from oven and let potatoes cool, just enough to handle. Cut potatoes in half lengthwise. Using a spoon, scoop out flesh. Reserve skins for another use or discard.
Press potato flesh through a potato ricer or food mill into a large bowl. (Carefully use a food grater if you don’t have a ricer or food mill or mash and fluff with a fork.) Mix in nutritional yeast, olive oil, salt, and nutmeg. Add the flour, 1/2 a cup at a time, and gently knead until it forms a shaggy dough (loose, but not sticky). Continue to knead gently until the dough comes together into a smooth, non-sticky ball, adding a little more flour if necessary.
Divide dough into four pieces using a sharp knife or bench scraper. Roll each piece into a rope, about a 1/2-inch in diameter. Cut the rope into 1/2-inch pieces. Leave pieces as is or roll each piece across the floured tines of a fork to make ridges on one side and an indentation on the other. (The ridges help keep the sauce on.)
Place pieces on a lightly floured parchment-lined baking sheet until ready to cook. Bring a large pot of salted water to a boil. Working in batches so as not to overcrowd, cook the gnocchi until they float to the surface, about 3 to 4 minutes. Use a slotted spoon to remove the gnocchi from the pot and place them in a bowl. Drizzle with a little olive oil so they don’t stick. Continue to cook the remaining gnocchi. Gently toss with your favorite sauce and serve.
