Place the potatoes in a large pot and cover with cold water. Bring to a gentle simmer and cook for about 20-25 minutes until easily pierced with a fork. Drain and let cool slightly.
While still warm, mash the potatoes until smooth and creamy, using a potato masher or fork. Pass through a fine sieve if needed for extra silkiness. Let the mash cool just enough to handle comfortably.
In a mixing bowl, combine the warm mashed potatoes, aquafaba, salt, and olive oil. Gently mix until the ingredients are just incorporated, creating a soft, slightly sticky dough.
Sprinkle the flour over the dough and fold it in carefully, adding more flour if the dough feels too sticky. Knead gently until the dough is soft, smooth, and workable but not sticky.
Divide the dough into four equal parts. Roll each into a long rope about 2 cm (¾ inch) thick on a floured surface.
Cut each rope into 2 cm (¾ inch) pieces, and gently roll each piece over a fork or gnocchi board to create ridges—this helps sauce cling and gives an appealing look.
Arrange the shaped gnocchi on a floured baking sheet and let rest at room temperature for about 10 minutes. This helps them firm up and prevents sticking during cooking.
Bring a large pot of salted water to a gentle boil. Carefully drop the gnocchi in batches, ensuring they have enough space to float freely.
Cook the gnocchi until they float to the surface, about 2-3 minutes. Remove with a slotted spoon as they rise, indicating they are tender and ready.
Optional: Sauté the cooked gnocchi in a hot pan with a little olive oil until lightly golden and crispy on the edges—about 2 minutes per side.
Serve the fluffy gnocchi immediately, topped with fresh herbs, a drizzle of olive oil, or your favorite sauce for a satisfying meal.
