Finely mash the potatoes cooked the day before. No potato pieces should remain.
Add the eggs, flour and milk. The mixture should now have a dough-like consistency, so work with the milk as needed. Press through the garlic and finely chop the herbs. Add everything to the potato dough and season with salt, pepper and nutmeg. On a floured work surface, form a strand of the mixture in portions. Here you often have to knead in more flour, as the potatoes are extremely stringy.
From the 2 cm thick strand, cut off 2 cm thick pieces. This is best done with a floured knife. Add the gnocchi in portions to the salted boiling water and simmer over low heat until they appear on the surface.
Spread out on a towel and allow to dry briefly. This goes great with browned butter with fresh sage leaves in it. Just heat butter, add sage leaves and a little salt. Tomato sauce or a port wine cream sauce also go well.