Step 1

Roast your potatoes in oven on a baking sheet at 400 F for 50-60 minutes or until potatoes are soft through the middle when you poke with a fork after they're out of the oven. After they've cooled enough to handle, peel the potatoes. Then either rice your potatoes or mash them. Ricing your potatoes will give you the best result.

Step 2

Add your flax seed powder and olive oil together for 2-3 minutes to thicken up- then mix it into your potatoes

Step 3

Boil a large pot of salted water

Step 4

Add to your potatoes and start to add flour, doing 1/4 cup at time. You want to use as little flour as possible while having a workable dough. The amount of flour you will use depends on the moisture level of your chosen potatoes. Gently work the flour into the dough with your hands, being careful not to overwork the dough as that can result in a tougher chewier result

Step 5

Drop one gnocchi into the boiling water to test the flour consistency. Cook it until it floats after 1-2 minutes, then scoop it out. If it is too soft and falls apart, add more flour to your dough

Step 6

Reduce water to low heat while you assemble the gnocchi

Step 7

Roll your dough into a thin log, about 1 inch in thickness, then cut the dough into roughly 1 inch pieces Press the dough into your floured skull mold, then carefully remove them. You may need to use extra dough to press into the mold for it to come out properly, then cut off the excess at the back of the skull Repeat this until you've used up all your dough; don't let the skulls touch until you boil them or they may not turn out as well

Step 8

Now that you have your gnocchi formed, turn your pot of water back on high to bring to a boil

Step 9

Boil your gnocchi until it floats and scoop them out using a slotted spoon or sieve