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First of all, wash the potatoes well, place them in a large pot, cover with plenty of cold water and cook for about 35 minutes or until they are soft.
Drain them, peel them and mash them with a potato masher, add egg, cheese, nutmeg and flour (and a pinch of salt, if desired) and work quickly until you obtain a smooth dough.
Take one piece of dough at a time, place it on a lightly floured work surface, form a 1-2 cm thick cord and cut it into 2-3 cm long pieces, continuing in this way with the rest of the dough.
Once all the gnocchi have been formed, if you want, you can scratch the gnocchi with the tines of a fork.
At this point you can dedicate yourself to the seasoning: wash and cut the cherry tomatoes, pit the olives, bone the anchovies if necessary.
also heat the water for the gnocchi.
Heat the oil with the chopped onion in a large non-stick pan, then add the anchovies, olives and cherry tomatoes and cook for 10 minutes.
When the water boils, add the gnocchi, mix and wait for them to float to the surface.
Drain the gnocchi with a slotted spoon directly into the sauce and leave to flavor for a few minutes, adding salt if needed and finally adding the chopped parsley.
The gnocchi with anchovies and olives are ready, all you have to do is serve them.
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