Ingredients
1 1/2 pounds potatoes
1 egg at room temperature, lightly beaten
1/3 cup potato starch
1 tablespoon sweet rice flour
1/2 teaspoon fine salt
2 tablespoons rice flour, or as needed
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Ridged paddle for rolling gnocchi — creates sauce-catching grooves
Home carbonation — sparkling water, cocktail soda, flavored drinks
Homemade tofu kit — nigari, press mold, cloth, fresh tofu from soybeans
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Ridged paddle for rolling gnocchi — creates sauce-catching grooves
Home carbonation — sparkling water, cocktail soda, flavored drinks
Homemade tofu kit — nigari, press mold, cloth, fresh tofu from soybeans
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
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Preheat oven to 400 degrees F (200 degrees C). Prick each potato a few times with a fork and place on a baking sheet. Bake in the preheated oven until tender when pierced with a knife, about 50 minutes. Cool until easily handled, about 10 minutes. Peel potatoes and pass through a ricer or food mill into a large bowl. Make a well in the mashed potatoes with a wooden spoon and pour in egg; mix well. Whisk potato starch, sweet rice flour, and salt together in a bowl. Sprinkle over potato mixture; stir until a soft dough has formed. Cut dough into 4 equal parts with a knife or pastry cutter. Dust work surface with rice flour to keep dough from sticking. Roll out 1 piece of dough into a rope about 1 inch in diameter. Cut into 1-inch gnocchi. Gently roll each one with the back of a fork to create ridges. Repeat with remaining dough. Shake off any excess rice flour and let gnocchi rest, about 5 minutes. Bring a large pot of salted water to a boil. Add gnocchi in batches and cook, without stirring, until they float to the top, 1 to 2 minutes. Remove with a slotted spoon.