Place the potatoes with skins on in a large pot and cover them with water. Add salt to the water and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until fork-tender, 15-20 minutes.

Drain, fill with cold water, and add ice cubes. Rest for 10 minutes. Allow cooked potatoes to cool slightly, then carefully peel the skins off with your fingers. Puree the still-warm potatoes through a potato ricer into a large mixing bowl and allow them to cool completely before proceeding.

Prepare 2 baking sheets with cooking spray and flour. Add cheese, egg, salt, and pepper to the potatoes and mix well. Gradually add enough flour and potato starch to form a smooth, pliable ball of dough. You may not need all the flour. The dough should stick to itself but not to your hands. Avoid making it too dry.

Knead the dough to incorporate the flour for a few minutes, being careful not to overwork. Bring a large pot of salted water to a rolling boil. Cut the dough into 10 equal pieces and place 1 piece on a lightly floured work surface. Roll the piece into a long rope, about ½-inch in diameter, flouring lightly if needed. Cut the ropes into ½-inch cubes.

Press with the curve of the fork and roll it slightly. The result will be gnocchi with an indent on one side from your finger and the pattern of the fork on the other side. Handle carefully to preserve their shape. Repeat with each piece of dough, setting formed gnocchi on the floured baking sheet. Keep them apart, so they don’t touch one another, or they might stick together. Have your pesto or sauce ready to coat the gnocchi as they come out of the boiling water in the following steps. Add a generous dollop of olive oil to the water and add the gnocchi to the boiling water, so it falls through the oil.

Cook for 2-3 minutes, lightly stirring to keep them from sticking to the pot. When they are finished cooking, they will rise to the top.

Remove the cooked gnocchi with a slotted spoon or skimmer. Serve with Garlic-Lovers Basil Pesto or Sun-Dried Tomato Basil Pesto, or Mama Z’s Spaghetti Sauce. I like to serve this dish with two cheese options. For a sweet option, take ½ cup of grass-fed butter, softened, and mix it with my Cinnamon “Not” Sugar until the consistency is runny, not firm.