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Place the puree, cheese, flour, nutmeg, and egg in a mixing bowl and stir with a wooden spoon until well combined. Transfer the mixture to a piping bag without a tip and place it in the fridge to chill. 

Meanwhile, bring a large pot of well-salted water to a rolling boil. Once the water is boiling, take out the filled piping bag and hold it over the pot with your left hand.

With your right hand holding a pair of scissors, apply steadily increasing pressure to the bag, and snip the piped dough as it comes out into bite-sized pieces, about 2-cm in length. Be careful of some occasional splashing as the gnocchi plops into the water.

Once you have used up all the dough, wait until they all float up to the surface, about 2 minutes, then drain and toss with a warmed pan of your favorite sauce.