Preheat oven to 350°F. Fork the potatoes a few times and place directly on the oven rack. Cook for 1 1/2 hours or until soft.

When the potatoes are done, take them out of the oven and immediately cut the potatoes in half lengthwise. Let cool.

Scoop the potato out of the skins and pass through a food mill or potato ricer onto a large clean surface. Sprinkle evenly with the white pepper.

Shake 2 cups of flour over the potatoes and using a pastry scraper or spatula, cut the flour into the potatoes. If the dough is too wet, add more flour. Form the dough into a large uniform log. Divide into 6 pieces.

Sprinkle a 1/2 cup of flour over your work surface and roll each piece of dough into a long cylinder approximately a 1/2 inch thick. Cut the dough into 1-inch long gnocchi pieces.

Fill a large stockpot with water and season with salt. Bring to a boil. When the water is boiling drop a 1/3 of the gnocchi into the water, one piece at a time. Cook for approximately 3 minutes and once they are floating. Scoop out the gnocchi with a slotted spoon onto a plate. Cook the remaining gnocchi in batches. Toss with your favorite vegan sauce.