Mix the FRIWEIKA potato dough with less than half of the flour (one part of it can also be semolina) and a bit of salt (optionally also 1 yolk) and knead. Add flour until the dough is no more sticky. Form long rolls (2-3 cm Ø) and cut off pieces with approx. 1 cm of thickness. Give them an arched shape and  make grooves with a fork. Put them onto a floured plate. Prepare the Gnocchi in boiling salt water. When they swim on the surface, take them out with a slotted spoon and serve with a thick sauce, e.g. tomato sauce. Optionally serve with salad.

Tomato sauce: Braise lightly chopped onions and garlic as you like with herbs in hot olive oil, add some flour, allow to roast, deglaze with tomato puree or chopped tomatoes (tinned) and boil up briefly. Add some salt, pepper, sugar, vegetable broth, water or some red wine and crème fraîche as you like. You should get a thick sauce. Serve with grated cheese, e. g. Parmesan.