Boil the potatoes. Mash them well so there wouldn’t be lumps.
Place the potatoes in a bowl, and add the rest of the ingredients. Mix well. Knead the dough.
With a spoon, take the dough and roll it into a ball.
With a plastic bottle, slightly press it on the top to form a mushroom top.
Cook the gnocchi (small batches at a time) in boiling, slightly salty water until they float to the top. Remove them with a skimmer spoon.
Serve the gnocchi with a sauce of your choice. I served it with homemade tahini sauce.
