Add cheeses + flour together into a large bowl and mix thoroughly. Then add nutmeg with a splash of water to bind the mixture. Season with salt + pepper.

Add parsley and mix everything together.

If the mixture is too wet, add a little more flour. If it's too dry, add a little more water.*

Roll into logs and cut into 2-3cm pieces with a blunt table knife.

To shape the gnocchi, hold a fork on the table with one hand and place a gnocchi pillow onto the tines of the fork (or cavatelli board) and use your thumb to press in + down the length of the fork. This should cause your gnocchi to curl into a "C" shape, which will help it to catch sauce later on!

Dust with flour as needed to prevent them from sticking to each other.

Pop into the fridge for ~10 min to set.

To cook (cooked gnocchi not pictured!), add the gnocchi in a pan of salted simmering water for about 2-3 minutes, or until they float to the top. Once cooked, use a slotted spoon to lift them out of the pan. Serve with sauce of choice.