Gluten-Free Gnocchi

Method

1. Boil the potatoes with skin in salted water starting from cold, until tender.
2. Mash the potatoes (the skin is discarded by the potato masher).
3. Add potato starch (or rice starch), salt, and nutmeg. Mix with a fork then knead with hands.
4. Let the dough rest covered with plastic wrap for 30 minutes.
5. Divide the dough into pieces and roll into long ropes.
6. Cut into gnocchi and optionally ridge with a fork.
7. Cook in boiling salted water until they float. Serve with butter and sage or tomato basil sauce.