Add potatoes to a large pot of water and bring to a boil. Cook for 15-20 minutes until tender. Drain well and put back in the hot pot.

Mash potatoes with a potato masher or ricer until no lumps remain.

Add tapioca flour and 1 ½ cups of chickpea flour and mix into the potatoes to form a soft dough. If it is sticky add a few more spoonfuls of chickpea flour (up to 2 cups). Roll into a tight ball and divide into quarters.

Using floured fingers, roll the dough into long ropes approximately 2cm wide.

Slice each rope into sections 2.5cm long. Repeat with remaining dough.

Take each piece of dough and roll it along the back of a fork to add ridges.

Set the gnocchi aside while you boil a large pot of salted water.

Drop the gnocchi pieces into the boiling water and cook for 4 minutes or until risen to the surface. As they rise, remove each piece with a slotted spoon.

Serve with sauce or fried in a hot pan with olive oil if you prefer crispy gnocchi.