Potato starch is the extracted starch from potatoes. To obtain it, the potatoes are crushed, thus releasing the starch grains from the destroyed cells. It is then washed, decanted and dried to obtain a powder. The starch turns to a light, powdery, flour-like consistency once it has dried out.

Potato starch and its derivatives are used in many recipes, for example in noodles, gum, chip potatoes, sausages, some pastry creams, instant soups and sauces, in gluten free recipes and in kosher recipes for Passover (as it is flourless). In pastry it is also used, for example in biscuits or cakes, to keep the moisture and give them a tender texture. It is also occasionally used in the preparation of pre-packaged grated cheese, to reduce its perspiration and caking. It can also be suitable for frying food. It can coat foods, such as chicken, fish, or vegetables, before frying. The potato starch coating can give the foods a golden and crispy outer layer during the frying process.

It is also used in other industries such as wall paste, fabric finishing and sizing, couché paper making and as an adhesive for paper bags and gummed tape.

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Make gluten free potato gnocchis at home. You need: 4 large potatoes, 2 tbsp melted and cooled butter, 1/2 tbsp salt,140 g all-purpose gluten free flour, 100 g potato starch, tomato sauce and cheese, for serving (optional)

Preheat your oven to 400°F. Wash, pierce and bake the potatoes in their skins for 45 minutes to 1 hour, or until they give when you squeeze them. Let them cool slightly, then peel them. Place the mashed potatoes in a large bowl, add the butter and salt, and mix to combine. Cover the bowl and place the mashed potatoes in the refrigerator to chill until no longer warm. When they are cooled, add almost all of the flour and starch, reserving a few tablespoons. Mix with a spoon and then switch to kneading the dough together with clean hands. If the dough seems too soft, add more flour by the teaspoonful and knead it in.

Pull off pieces of dough about a handful at a time and place on a very lightly floured flat surface. Squeeze the dough and then roll either between your palms or with your palms on the flat surface, and roll into a cylinder. After you have rolled a few ropes, let them sit undisturbed for a few minutes to give the dough a chance to absorb the moisture of the potatoes.

While the dough is sitting, bring a large pot of water to a rolling boil over medium-high heat. Once the water has boiled, cut the ropes into approximately 3 cm pieces with a sharp knife. Gently drop the dumplings into the boiling water and allow the gnocchi to cook for about 3 minutes, or until they all float to the top. Remove the cooked gnocchi with a slotted spoon and place on serving dishes. Repeat with the remaining dumplings. Serve immediately with tomato sauce, grated cheese, and fresh herbs, or any other sauce of your choice.