Gnocchi- Gluten Free

Ok, so in no way is this recipe perfected. In fact, I never measure ( unless baking.) Monday night was my first attempt and the only reason I post this is that it turned out tasty. I apologize if the measurements are really off, but this is my best guesstimate

Gluten free gnocchi. The "flour" I've discovered is made by Pam's ultimate baking and pancake mix (amazon) which also makes great waffles. Haven't had time to experiment anything other than the gnocchi.

Start with boiling 2-3 medium potatoes.
2-4 cloves garlic. I say the more the better. I used 4
1 egg
3-4 tsp of Italian mix basil, oregano, sage, Rosemary and marjoram and added way more.
Approx. 1-2 cups of "flour"
Salt to your liking. I don't use salt, but used a tiny bit of sea salt after I made crispy.

Before the following I would have another pot of boiling water ready to go.

Smash your potatoes and mix with minced garlic. Add Italian mix and egg. Slowly start mixing in flour. Stop adding flour when it stops sticking to your hands.

Begin rolling your dough to your desired thickness and cut to about an inch. Drop your gnocchi into the boiling water and cook until they begin to float plus about 1 minute. I found with the first small batch that they'll overlook quickly, possibly to due to the gluten free flour. Remove and dry on paper towel.

To make these buggers crispy, brown butter then cook until golden brown. 

If you have leftovers, they re-heat nicely in the broiler. I'd try adding a little Parmesan