Start by scoring the potato by slicing a shallow cut around the middle of the potato. Place in a medium saucepan and fill with cold water. Bring to a boil, uncovered. Boil until the potato is fork tender. Drain and allow to cool to the point where you can peel them.
Mash the potato using a potato masher and gently push the mashed potato through a sieve. This'll ensure a light and pillowy soft gnocchi.
In a medium bowl, add the mashed potato, egg yolk and salt. Roughly mix and add some of the flour. Gently combine using a fork, the texture will be crumbly. Continue adding the flour until mostly combined.
Tip onto a clean working surface gently bring the mixture together, gently kneading but only until just combined, about 30 seconds -1 minute. Cover with clingwrap and allow to rest for 30 minutes.
Once rested, lightly dust the countertop with rice flour. Slice into 4 equal parts and roll each piece into a long strip. Using a bench scraper or knife cut the gnocchi into bite size chunks. Place onto a separate tray ensuring the gnocchi is separated from one another. Note: the gnocchi will swell once boiled so keep the sizing in mind.
Boiling: do this and thatPan frying: do this and that
