Preheat oven to 425°F. Lay a baking sheet with parchment paper.

Boil potatoes. Once they are soft, strain them in a colander. Then transfer to a medium bowl and mash with a potato masher.

While the potatoes cook, add onion to a sauté pan over medium heat. Keep covered and stir occasionally. After a few minutes, add the garlic. Then add the spinach and cook for 2 more minutes, continuing to stir. Turn off the heat.

Add tahini, herbs, black pepper, rice flour and arrowroot powder to the potatoes. Mix well until it starts to form a dough. Stir in the spinach mixture and mix well. Take a handful of the dough (about ¾ cup), shape it into a ball and then start to roll it in your hands to form a short tube shape. Finish rolling it out on a cutting board to be about 1-inch thick. Use a knife to cut into 1-inch pieces.

For a fancier presentation (this is optional): Hold a fork in your left hand so that the tines (tips) of the fork are on the cutting board and the back side of the fork is facing away from you. Take one gnocchi in your right hand and roll it gently down the back of the fork tines, creating grooves in the dough (see picture). Don’t try doing this for both sides. If you “roll” the gnocchi down the fork the groves should go around ¾ of each piece. Place the finished piece on the baking tray, and repeat with the rest of the pieces.

Once all the gnocchi are on the baking tray, bake for 8 minutes. Flip all of the gnocchi and bake for another 8 minutes. Serve immediately with tomato, Alfredo or pesto sauce.