Categories: Pasta, Low-fat 
      Yield: 1 servings 
  
      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 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?