Start by bringing a pot of water to a boil and add the chopped potatoes. Let them simmer for about 10 to 15 minutes until they are fully cooked.

Once cooked, drain the potatoes and mash them using a potato ricer or by pressing them through a fine metal sieve. It's important that the mash is completely smooth, so avoid using a handheld masher.

Allow the mashed potatoes to cool for a few minutes until they are just warm to the touch.

In a large bowl, combine the cooled mash, sifted gluten free flour, and the egg. Use a wooden spoon to mix the ingredients together until they are well combined.

Knead the dough with your hands for about 5 minutes until it becomes smooth and pliable.

Transfer the dough onto a lightly floured wooden board and divide it into 8 equal pieces.

Roll each piece into a long sausage shape, aiming for a thickness of about 1.5 cm.

Cut each sausage into pieces that are approximately 2 cm long.

Shape each piece into an oval ball. You should end up with around 90 to 110 balls.

Using a fork, gently press each ball against the prongs to create ridges, and make a small indent in the center with your thumb.

Set the gnocchi aside or refrigerate them if you plan to wait more than 30 minutes before cooking.

To cook, add the gnocchi to a pot of salted boiling water. They will initially sink to the bottom.

After a couple of minutes, the gnocchi will float to the surface. Let them cook for an additional minute before removing them with a slotted spoon.

Serve the gnocchi with your favorite pasta sauce.