Step 1

Bring a pan of water to the boil and add the potatoes. Simmer for 10-15 minutes until cooked through. Drain and mash using a potato ricer or by pressing through a fine metal sieve - the mash needs to be completely lump-free, so a handheld mashed won't quite do the job.

Step 2

Leave the mash for a few minutes until it has stopped steaming and is only slightly warm to the touch.

Step 3

Mix the mash, sifted gluten free flour and egg together in a large bowl with a wooden spoon.

Step 4

Once the ingredients are quite well combined, knead the dough well with your hands to ensure everything is combined - mix with your hands for 5 minutes until you are left with a smooth, malleable pasta dough.

Step 5

Turn the dough out onto a lightly-floured wooden board and break it into 8 even-sized chunks.

Step 6

Roll each chunk into a long sausage shape with your hands - each sausage should be about 1.5cm in thickness.

Step 7

Chop each sausage into pieces, around 2cm each.

Step 8

Now, roll each chunk into an oval-shaped ball. You should have approximately 90-110 balls in total.

Step 9

Take a fork and press each ball gently against the length of fork prongs, whilst making a small indent the centre of the ball with your thumb (see pictures below for how the gnocchi should look on the front and back).

Step 10

There you have it! Set them aside (or store in the fridge if waiting more than 30 minutes) until you are ready to cook. Add to gnocchi to a pan of salted boiling water and they will sink to the bottom. After a couple of minutes cooking, they will pop to the surface - allow to cook for an extra minute then scoop them out with a slotted spoon and you are ready to serve them up with a delicious pasta sauce of your choice.