For the gnocchi:

1. Boil the unpeeled whole potatoes until they are soft when you prick them with a fork.
2. Drain, remove the peel, and pass them through a potato ricer directly onto the work surface.
3. Let cool, then add the flour, a dash of salt, and a pinch of nutmeg. Mix quickly, just enough to combine the ingredients. Add just a little flour if necessary. Shape into a loaf and keep some flour on the side.
4. Cut a slice of the dough at a time, dust very little flour on the board and start making a rope about 1.5 cm round.
5. With a knife, cut pieces of dough about 1.5-2 cm.
6. As they are ready, put them on a floured tray making sure they do not overlap and sprinkle some more flour on the gnocchi.

For the sauce:

1. Cut guanciale in slivers and place in a saute pan on medium heat on the stove. Render until crispy, 2-3 minutes, then remove from the pan with a slotted spoon and drain onto a paper towel, in a bowl. 
2. Leave some of the oils in the pan, discard the rest. Pour some white wine and let dissipate.
3. Add the hand crushed San Marzano tomatoes and a pinch of chili flakes, and a basil leaf, if using. Cook over low heat for about 5-10 minutes. Remove the basil, if used, then add the crispy guanciale back in and stir. Cook for 5 more minutes, adding some pasta water if it is getting too dry. 

Assembly:

1. Have a large pot with plenty of water and some coarse sea salt on the stove on medium/high heat. Cover with a lid to make it boil faster.
2. When the water is boiling, place some gnocchi at a time on a skimmer and immerse them delicately in the water. Continue this until all the gnocchi are in the pot. Wait until they slowly rise to the surface and the water is foamy. Turn off heat, add a glass of cold water to stop the cooking process.
3. Drain with a skimmer/strainer and place them in the saute pan with the sauce with heat on low. Toss gently.
4. Turn off heat, add most of the grated Pecorino and toss well to blend.
5. Plate, adding more sauce and Pecorino on top.
6. Buon appetito!