Method

• Cook the washed, unpeeled potatoes in plenty of salted boiling water for 15-20 mins (or longer if they are larger) until they are cooked but still firm
• When they are completely cool, rub the skins off with your hands
• Using a potato ricer, press the skinned potatoes into a shallow bowl or onto a clean work surface that has been lightly dusted with rice flour
• Add the yolks directly onto the riced potatoes
• Sprinkle over the flour and with clean hands, gently mix everything together with your fingertips until you have formed a soft dough
• Turn the dough out onto a lightly rice floured work surface and gently knead into a ball
• Rewash your hands, sprinkle your work surface with a little more rice flour and cut into the ball into 2cm slices
• Roll the slices into a 2cm thick ‘worm’
• and cut the worm into small gnocchi pieces
• To cook the gnocchi, bring plenty of salted water to a boil
• Drop individual gnocchi dough pieces into the water
• They are cooked as soon as they float to the surface
• Scoop out with a slotted spoon and set aside until you have cooked enough
• For a simple way to serve your gnocchi, add a few tablespoons of olive oil or butter into a frying pan and heat
• Add freshly crushed garlic and cook until fragrant
• Add the still warm gnocchi and toss to cover
• Tip into a bowl, grate over some fresh parmesan, a little seasoning and curl up on the couch for a comfort bowl of bliss