Gluten-Free Gnocchi

• 1000 g (35.3 oz) potatoes (e.g., Yukon Gold), peeled and chopped
• 1¾–2¼ cups

Instructions

1. I recommend using metric measurements. Peel and chop the potatoes, transfer them to a pot with salted water, and bring to a boil. Cook over medium heat for about 15 minutes or until tender, then drain thoroughly. Transfer the potatoes back to the pot and mash with a potato masher or ricer (don’t use a food processor or blender or they’ll become gummy