Prepare the Potatoes: Wash the potatoes thoroughly. Place them in a large pot and cover with cold water. Bring to a boil and cook until the potatoes are fork-tender, about 25-30 minutes. Drain the potatoes and let them cool for a few minutes until they are cool enough to handle. Peel the potatoes while they are still warm.

Rice the Potatoes: For a light texture, press the warm, peeled potatoes through a potato ricer or food mill onto a clean work surface. If you don't have one, mash them with a fork until they are very smooth, but do not use a food processor as it can make the potatoes gummy.

Form the Dough: Sprinkle the salt over the riced potatoes. Gradually add the flour, a little at a time, using a bench scraper or your hands to gently fold it into the potatoes. The goal is to mix the flour until the dough just comes together into a soft, slightly sticky ball. Avoid overworking the dough, as this will make the gnocchi tough.

Shape the Gnocchi: Divide the dough into 4-5 sections. Roll each section into a long rope, about 1/2-inch thick. Cut the ropes into 1-inch pieces. You can either leave them as they are or use a gnocchi board or the back of a fork to create ridges, which help the sauce cling to the gnocchi.

Cook and Serve: Bring a large pot of salted water to a boil. Gently drop the vegan gnocchi into the boiling water in batches. Cook for 2-3 minutes, or until the gnocchi float to the surface. Use a slotted spoon to transfer them to a plate.