Gluten-free gnocchi

Instructions

1. Cook the potatoes in a large pot of salted, boiling water for 25-30 minutes, or until fork tender. Drain and allow to cool completely (this is important to ensure your dough is not too wet). Peel the potatoes then transfer to a large bowl and mash until smooth.
2. Stir the egg yolk and 1 teaspoon salt into the mash. Add half the rice flour and knead in the bowl with your hands to combine, then repeat with the remaining rice flour until a soft dough forms.
3. Lightly dust your work surface with rice flour. Halve the gnocchi dough, then roll each piece into a long sausage shape, about 2cm in diameter and 36cm long. Cut each length into 2cm-thick pieces – you should have 36 gnocchi. Using lightly floured hands, gently roll the pieces into small balls, then transfer to a baking tray lined with baking paper. Using your thumb, roll each ball over the back of a floured fork to create a gnocchi shape, then return to the baking tray. In batches, cook the gnocchi in a large pan of boiling water for 2-3 minutes, or until they float to the surface. Transfer to a plate using a slotted spoon.