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

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 Ill 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?