1 1/2 pounds russet potatoes
1 cup gluten free flour
1/2 cup corn starch
1/2 teaspoon salt
1 tablespoon olive oil
Boil potatoes, whole and unpeeled, until fork tender (20-40 minutes, depending on size of potatoes). Remove from water and set aside to cool.
Combine flour and corn starch and set aside.
Once potatoes are cool, peel and cut into smaller pieces, then mash in a ricer or with a hand mixer.
Spread the potatoes evenly on a baking tray and let cool completely.
Once cooled, drizzle with olive, sprinkle on the flour and knead the dough to combine. Once all the flour is incorporated, form the dough into a ball. Cut the dough into 4 equal-sized pieces. Roll out into ropes and cut off dough in one-inch pieces to form the gnocchi dumplings.
Bring a large pot of water to a boil. Add in a generous pinch of salt and reduce to a simmer. Add in 1/2 of the gnocchi so as to not crowd the pan. Once the gnocchi has floated to the top, 1-2 minutes, use a spider or slotted spoon to remove them from the water and immediately transfer to your serving sauce of choice. Repeat with the last half and serve immediately.