Steam the potatoes until tender when poked with a knife, about 30 minutes. Peel the potatoes and rice them.
Lay the riced potatoes out on a cutting board and cover with the flour, nutmeg, and salt. Incorporate the flour and seasonings into the riced potato, but do not knead it hard like bread. The gluten must not be developed in the four, otherwise the gnocchi will be soft when rolled, and then hard and chewy when cooked. Instead of kneading, press the flour into the potatoes, and try to sort of just press it together into a mass.
Continue gathering the flour that falls off and pressing it into the potatoes until the mixture is an amalgamated, even mass.
Allow the dough to rest for 5 minutes wrapped in plastic, then quickly roll out into logs, cut into 1 inch pieces with a bench knife, toss in flour lightly to coat, and freeze on a cookie sheet.
When the gnocchi are completely frozen, transfer them to a tightly sealed container and freeze. The gnocchi, if tightly sealed, will last for months in the freezer. To cook, simply drop them into a large pot or rapidly boiling salted water (a gallon of boiling water would be great for this whole recipe) and cook per usual.