Peel and chop the potatoes into 2 inch cubes. Boil for 15-20 minutes or until tender with fork. Drain and transfer to mixing bowl.

Mix with bone broth until smooth. Add nutritional yeast and salt. Gradually incorporate flour until dough has formed. (OK to add more flour if dough is sticky).

Form dough into one large ball and let sit for 15-20 minutes.

Transfer dough to floured surface and break into four even chunks.

Roll each chunk into a strand about 1/2 inch thick. Use a sharp knife to cut strand into desired pieces, ideally 1 inch long.

Lay gnocchi flat on a baking sheet and freeze until solid, usually about 3 hours.

If you plan to wait a few days (or weeks) to enjoy the gnocchi, transfer to a ziplock bag and place back in the freezer.

When ready to eat, bring salted water to a boil and add frozen gnocchi. Boil for 2-3 minutes, strain, then add your favorite sauce and enjoy!