Boil or microwave the potatoes (whole and in their skins) until soft. Allow to cool, then peel and coarsely grate into a large bowl. You can also use a potato ricer.

Whisk the eggs and add them to the potatoes with the potato flour, baking powder and salt. Mix well to form a soft, but not too sticky, dough. Sprinkle some potato flour onto a board and start rolling pieces of the dough into long thin sausages - about 1/2 " in diameter. Slice these into 2 cm pieces.

Heat the oil in a frying pan and deep-fry the gnocchi until golden brown.

They can be served immediately or reheated (uncovered) in the oven to regain their crispiness.

Instead of frying, you can cook the gnocchi in a pot of boiling salted water. Put only five or six into the pot at a time, as you want the water to boil continuously. When they are cooked, they will float to the top. They can also served with your favourite ready-made pasta sauce.