Gluten free potato gnocchi

1. Prick the potatoes several times with a knife and cook them in a preheated oven at 200C/400F/Gas 6 for 1½ hours. When they are cool enough to handle, scoop out the flesh and mash it, ideally using a potato ricer. Put 250g of mashed potato into a large bowl and add 60 grams of glutenfree flour. Add salt (I reckon a good teaspoon of kosher salt but I do this to taste), about ¼ teaspoon of pepper to taste, and a pinch of nutmeg. You want to go easy on the nutmeg, but you definitely want it in there.

2. Before you get your hands into the dough, prepare a chopping board or baking sheet and sprinkle it with glutenfree flour. Then mix the mash and flour with your hands and bear with it, it will come together if you just keep kneading it for a bit. Divide it into balls, about twice the size of a walnut, and on a floured(!) work surface form the balls into long sausages, about as thick as your thumb. A combination of squeezing and rolling works well, and is strangely satisfying. Cut each sausage into 1½ cm pieces and pop them onto your prepared floured board. They are fine as they are, but you could mark them with a fork so they absorb the sauce better.

3. Bring a large pot of salted water to a rolling boil, then carefully drop in about half of the gnocchi. You don't want to cram them in there, otherwise you will create one giant dumpling, not what we are going for. After about a minute or two they will float to the surface. Once they are floating give them another minute but no longer! Take them out of the water using a slotted spoon and keep them warm and covered while you cook the second patch.

4. Serve with a simple tomato sauce, or some homemade pesto (this one is the bestest: http://www.theppk.com/2011/12/bestest-pesto/). I also absolutely love them in a creamy vegetable soup, such as this: http://www.theppk.com/?s=gnocchi&r=1.

5. Note: I grew up near the Italian boarder so gnocchi were pretty much omnipresent. My mum always used to make her own, but the original recipe contained eggs and flour, making it neither vegan nor glutenfree. After the tiniest bit of experimentation I came up with the below which meets all my gnocchi needs just fine, and it actually a lot simpler and tastier than the version using eggs.
PS: If you are making this with wheat flour the proportions will be different because glutenfree flour absorbs less liquid. I reckon 50 g of wheat flour will do the job.