Gnocchi

Yield: 1 Servings

Ingredients:

2 lb Potatoes boiled until -tender and then riced or -grated
3 c Flour
1 -2 t. guar gum dissolved in -water
2 ts Salt

Instructions:

mix everything together until you have a smooth dough. cut into thumb-sized pieces and drop into boiling water. After they float to the surface wait 1-2 minutes and then retrieve them with a slotted spoon. I found that using whole wheat flour kind of killed the potato taste of the gnocchi so if I make these in the future I'll probably use white flour. Of course this is a personal decision. I thought about trying some of the more exotic flours to see if they create a less grainy taste; any suggestions?