Boil the potatoes the day before.
The next day, peel the potatoes and press them through the potato press. Knead with the remaining ingredients.
Shape the potato dough on a floured work surface with floured hands into finger-thick rolls and cut off pieces about 2 cm in size.
Simmer in a larger pot at a low temperature until they float to the top.
Skim with a slotted spoon and serve the gnocchi sprinkled with sugo and grated cheese.
Preparation Tip:
The gnocchi also taste wonderful with a piece of butter. Instead of the sauce Bolognese also fits any other sauce.
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