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.