Recipe - Gnocchi

2 pound Potatoes, boiled until
tender and then riced or
grated
3 cup Flour
1 2 t. guar gum dissolved in
water
2 teaspoon Salt

mix everything together until you have a smooth dough. cut into thumbsized
pieces and drop into boiling water. After they float to the surface, wait
12 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?