Prepare the dough by making a well in the flour in a bowl.

Add cooked riced potatoes, butter, seasonings (salt, pepper, nutmeg) to the well.

Pinch the ingredients together to form a soft dough.

Lightly knead the dough on a floured board.

Divide the dough into 4 equal sections.

Roll each section into a long rope, about 1 inch in diameter.

Cut the ropes into 1/2 inch slices to form gnocchi.

Bring a pot of salted water to a simmer.

Drop the gnocchi slices into the simmering water in batches.

Cook the gnocchi for 4-5 minutes, until they rise to the surface.

Remove the cooked gnocchi with a slotted spoon and drain on paper towels.

Grease a baking dish.

Place a layer of cooked gnocchi in the prepared baking dish.

Top the gnocchi layer with 1/2 cup of mozzarella cheese.

Drizzle 3/4 cup of white sauce over the cheese.

Spoon 3/4 cup of tomato sauce over the white sauce.

Repeat the layers of gnocchi, mozzarella, white sauce, and tomato sauce.

Garnish with parsley, if desired.

Bake in a preheated 375F oven for 30-35 minutes, or until bubbly and lightly browned.

Serve the baked gnocchi hot with a tossed salad.