Peel the potatoes, cut them into small pieces and put them in a pot.

Fill the pot with water, and place it on high heat.

In about 20 minutes from the moment the water starts to boil, the potatoes are ready.

Strain the potatoes and transfer them to a tray to cool.

Grind them in a vegetable grinder and put them in a large bowl, or mash the potatoes with a fork.

Add the rest of the ingredients to the bowl and mix until well mixed. Add a little flour if necessary.

Transfer the dough to a lightly floured surface and pour a little more flour on top, until the dough forms and does not stick to the hands.

Take small pieces of dough, and on a lightly floured surface, form long thick cords about 2 cm thick.

Cut the gnocchi with the knife and shape with the back of the fork.

Put them in boiling water with salt and boil for 3 minutes, until they all rise to the surface.

We drain them.

Grease a pyrex with oil, spread the gnocchi together with the cheese mixture.

Place in a preheated oven at 200 degrees Celsius for about 10 minutes.

Before serving, let them cool slightly for 4 to 5 minutes.