Peel and chop potatoes, add them to a pot with salted water and bring to a boil. Cook on medium heat for about 15 minutes or until fork-tender, then drain. Transfer back to the pot and mash with a potato masher (don't use a food processor or blender).

Add 3/4 cup of chickpea flour, the tapioca flour, salt, nutmeg (and the bouillon powder if using) and knead with your hands until a soft dough forms.

The dough might still be a bit sticky but it should be fine to handle. If the dough is too sticky then add more chickpea flour and knead again. It depends on the type of potato whether you will need 3/4 cup or more chickpea flour.

Cut the dough into equally sized pieces and dust with a little tapioca flour.

With your fingers, roll each piece to strands (see step-by-step process shots above in the blog post).

Use a knife to cut the dough into 1 to 1 1/2-inch pieces.

Roll each piece between your hands into finger-shaped dumplings. It doesn't need to be perfect, just try to make them a similar size.

Heat oil in a pan and add the Schupfnudeln. Fry from one side until nicely browned. Then flip and fry from the other side.