2 pounds russet potatoes (about 4 medium sized potatoes)
1 1/2 cup garbanzo flour (plus an additional 1/4 cup for working the dough)
1 cup tapioca flour
2 tsp salt
1 cup ricotta cheese
Peel the potatoes and boil whole for 25-30 minutes or until tender all the way through when poked with a fork. Make sure to check regularly as smaller potatoes will cook faster. Once cooled, mash or grate the them into a large mixing bowl.
Add both kinds of flour, salt, ricotta cheese, and egg, kneading the dough with your hands. Once the dough stops clinging to your hands, form a ball and stop kneading. If the dough is still sticking, add more chickpea flour. Split the dough in half, then into quarters and finally into eighths.
On a lightly floured cutting board, roll the sections of dough one by one into long strips. Cut into 1 1/2 inch long sections. Roll the gnocchi pieces in your hands gently to shape, then use a fork to create ridges for the traditional gnocchi shape (see images above).
Boil in salted water until the gnocchi rise to the top of the water. Taste 1 to make sure they are cooked through before removing.
At this point you can either add the gnocchi to your sauce of choice or pan fry in butter and olive oil to crisp up, and then add to sauce. Enjoy!