While the potatoes are hot, peel and mash.
Cool the potatoes slightly. While warm, add the flour, beaten eggs and herbs, if using. Mix until everything comes together and forms a dough.
Cut the dough into four or five equal portions.
Take one portion and, on a floured working surface, roll out into a log about an inch in diameter. Cut into one-inch pieces.
Take a piece of dough, press your forefinger at the center to make an indentation then lightly roll the dough away from you.
Alternatively, lift up a piece of dough and sandwich it between the thumb of one hand and a fork held by the other hand.
Repeat until all the dough have been rolled.
Dump the gnocchi in boiling water. When they float to the surface, they are done.
Toss the gnocchi with you preferred sauce and garnish with cheese.