Gluten-free gnocchi

Instructions

1. Cook the potatoes in a large pan of boiling salted water for 25-30 minutes, or until tender. Drain and allow to cool. Peel the potatoes then transfer to a large bowl and mash until smooth.
2. Stir the egg yolk and salt into the mash. Add half the rice flour and knead to combine, then repeat with the remaining rice flour until a soft dough forms.
3. Lightly dust the 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.
4. Using lightly floured hands, gently roll the pieces into small balls, then transfer to a baking tray lined with baking paper.
5. Using your thumb, roll each ball over the back of a floured fork to create a gnocchi shape, then return to the baking tray.
6. 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.