For the gnocchi, boil the potatoes until soft and peel them. Press through the potato ricer and mix together with the remaining ingredients on a pasta board.
Season with salt and pepper and let rest in the refrigerator for 30 minutes. Then form a roll out of it and cut into 3 cm long pieces and form round.
Press in lengthwise with a fork and cook in boiling, salted water until they float to the surface. Leave to stand for 3 minutes and then drain.
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