Boil the potatoes, let them cool, peel them and press them in a potato press.

Add flour, egg, nutmeg and salt, mix everything well and let rest for about two hours.

Form the dumplings with damp hands, press a ball of mozzarella into the middle and place the dumplings in boiling salted water, let them steep for 20 minutes in the non-bubbly water and serve.