Step 1: Bake the Potatoes

Preheat your oven to 400°F (200°C). Pierce the Russet potatoes several times with a fork to allow steam to escape. Bake them directly on the middle oven rack for 45 to 60 minutes, or until completely tender when pierced with a knife.

Step 2: Cool and Rice

Remove the potatoes from the oven and let them cool for 15-20 minutes. This cooling step allows the starch to set. Peel the potatoes and push the flesh through a potato ricer directly onto a clean work surface.

Step 3: Form the Dough

Make a small well in the center of the riced potatoes. Add the egg yolk and sea salt. Gradually sprinkle the gluten-free flour over the top. Using a bench scraper, gently fold and press the mixture together just until a shaggy dough forms. Do not over-knead, or the dough will become gummy.

Step 4: The Test-Dumpling Check (Crucial)

Pinch off a small, bite-sized piece of dough and drop it into a small pot of salted, simmering water. If it holds together and floats, the dough is ready. If it falls apart, gently fold 1 to 2 more tablespoons of GF flour into your main dough.

Step 5: Shape and Cut

Divide the dough into 4 equal sections. Lightly dust your surface with GF flour. Gently roll each section into a rope about 1/2-inch thick. Use the bench scraper to cut the ropes into 1-inch pieces.

Step 6: Add Ridges

Gently roll each cut piece over the tines of a dinner fork or a wooden gnocchi board to create ridges for the sauce to cling to.

Step 7: Boil the Gnocchi

Bring a large pot of generously salted water to a rolling boil. Drop the gnocchi into the water in small batches to avoid dropping the temperature. Once they float to the surface, give them exactly 30 seconds more, then immediately remove them with a slotted spoon.

Step 8: Serve or Pan-Fry

Toss immediately with your favorite sauce (like brown butter and sage or marinara), or pan-fry them in a little butter for 2 minutes to get a crispy golden exterior.