1. Heat up a large pan of salted water and boil the potatoes whole with their skins on until tender. This should take 30 minutes -1 hour depending on how large they are. They will be ready when you can easily slide a knife through them.
2. Drain and then peel whilst they are still warm (use a tea towel to protect your hands), then put through a sieve to mash them (they need to be as smooth as possible). Season with a pinch of salt and the nutmeg then leave to cool for about 15 minutes.
3. Once cooled, add one of the eggs and half the flour then combine to form a not-too-sticky dough. If you find it is getting ether too dry or too sticky, add the other egg or some more flour accordingly. Add more salt if required.
4. On a floured surface, roll out into a thick, slightly flattened sausage shape and cut into segments. Place each one a few inches apart on a separate floured surface. You can chill them or leave them to one side whilst you prepare your pesto.
5. Heat a small non-stick pan and toast the pine nuts for a minute until they start to brown.
6. Add them to a food processor along with the olive oil, basil, garlic, 75g of the parmesan and some salt and pepper. Whizz together until you have a smooth sauce.
7. To cook the gnocchi, heat a pan of salted water and carefully place each piece in the water once it has boiled. Simmer for two minutes or until they float to the top then carefully remove with a slotted spoon.
8. Heat the pesto in a separate frying pan and gently coat the gnocchi in the sauce for a minute. Serve topped with the remaining parmesan.