Gluten Free Kneidlach

There is no way I can find of making really light fluffy kneidlach for Pesach but my family likes them and
If you are happy to use baking powder a pinch does lighten them up and fluff them up.

100g (4oz) ground almonds
50g (2oz) potato flour
1 egg medium (large for imperial)
100ml warm water
Pinch of Pesach baking powder if you use it.
Seasoning
Chopped parsley or dill - optional

Sieve the potato flour into the almonds and make a well in the centre. Add the seasoning, chopped herbs and water

Now you have a choice either just drop the whole egg in and mix (quicker but heavy)

Or separate the egg and whisk the white to form soft peaks in a bowl. Add the yolk to the well of the dried ingredients, and mix. Fold in the egg white.(somewhat lighter)

Whichever you choose leave this mix aside to settle and stiffen (which is does)

Heat about 500ml (1 pint) water until it comes to a boil and then reduce to a simmer.
Roll out small balls between wet palms and drop into the water, cook until they float about 5 minutes serve with soup.