Wash the potatoes and add 1 tablespoon of salt for about 30 - 45 minutes, depending on the size of the potatoes
Boil in water until soft.
It is best to peel the potatoes while they are still hot or press them directly through a potato press. Distribute a little over a large area to optimize evaporation. Ideally directly on the work surface or in a large bowl.
Add salt, flour and egg yolk to the steamed potatoes and knead into a dough by hand. Press into the size of a DinA 4 sheet and wrap in plastic wrap. Let rest in the refrigerator for about 2 hours.
Dust the work surface with a little gluten-free flour and cut a piece the width of a thumb from the dough and roll it up. Cut into pieces approx. 2 cm thick. Press in on both sides with a fork so that you can see the fingerprints of the fork. Turn the wet cut or the gnocchi a little in the gluten-free flour.
Place a large saucepan with water and salt until it is bubbly. Then reduce the heat a little. The water should stop boiling and add the gnocchi to the water. When the gnocchi come to the surface, they are usually done. Let it steep for another minute or two. The gnocchi can disintegrate in bubbling, boiling water. Remove the gnocchi from the water with a skimmer and serve.
Tip: This is a recipe for 2 side dishes. Double the amount for 2 separate servings, main dishes. My recipe cherry tomato ragout goes perfectly with the gnocchi. Also very tasty tossed in sage butter.
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