Boil the potatoes until done and drain well. Then mash and mix with the remaining ingredients until a homogeneous – sticky dough – is formed. Process the dough into approx. 2 cm thick rolls, which you can easily cut into small pieces of gnocchi. Create the typical grooves with a fork and cook in simmering, not boiling, salted water until they rise to the surface. Tastes great with homemade pesto!