3 large russet potatoes
1 1/2 cups gluten-free all-purpose flour, more for work surface
1 teaspoon corn or potato starch
2 tablespoons olive oil
1 teaspoon salt
Peel potatoes and chop evenly. Add to a pot and cover with water. Boil until tender, about 30-40 minutes.
Immediately mash or pass through a potato ricer into a large bowl. Use a fork to ensure there are no lumps.
Add olive oil, salt, cornstarch, and flour. Combine.
Once a dough has formed, turn it out onto a floured work surface and roll into ropes. The gluten-free dough may fall apart easily, so be gentle during the rolling process.
Cut into 1/2 pieces. Roll across the back of the fork to achieve grooves.
Cook gnocchi in a large pot of salted water until they float, about 2 minutes.
Coat in sauce and enjoy.