Homemade Gluten Free Gnocchi

I wanted to surprise my gluten intolerant man and make the food he enjoyed the most back in the days when he didn't have a bad reaction to wheat. Found this recipe for homemade gnocchi. Regardless of the fact that afterwards the kitchen looked like Randy Marsh had cooked in it, it was so totally worth it. I cleaned the mess and enjoyed looking at the glow on his face.
1 kilo waxy potatoes, scrubbed
1 tbs sea salt
240g gluten-free flour
2 tbs butter
Place the un-peeled potatoes in a large pot of salted water, Bring to a boil and cook until potatoes are tender, but not falling apart. Drain, and peel the potatoes as soon as possible, while they are still hot.
On a work surface spread out a layer of flour. Mash the potatoes with a hand masher directly onto the flour. You can also use a food mill or ricer if you have those. Sprinkle the top of the potatoes with about half of the remaining flour and mix lightly. Begin to knead the dough, drawing in more flour as you knead. Keep doing this until the dough is light to the touch, no longer sticky or moist, and can be rolled easily. Do not overwork the dough, or the gnocchi will become too heavy.
Divide the dough into 4 parts. On a lightly floured surface, roll the dough into a snake about ¾ inch thick, and cut the dough into ¾ inch long pieces. Hold an ordinary table fork, with long tines sideways. Once by one press and roll the gnocchi onto your thumb, making ridges on one side and a depression from your thumb on the other side.
Bring large pan of salted water to boil. Then drop about ½ the gnocchi in. When the gnocchi rise to the top, after about 3-4 minutes they are done. Scoop them out, allow them to drain and place in a serving bowl. Dot them with butter. Keep warm while remaining gnocchi are cooking. As soon as they are done, stir in with other gnocchi and more butter. Then serve with extra butter and Parmesan cheese, tomato sauce or any other sauce you wish.