Gnocchi is SO much FUN to make & TASTES even BETTER! Don't be intimidated by the process, just try it! You will get the hang of it, and it is such a crowd pleaser! And bring your kids in, to help you roll or pinch with their thumbs! Be sure to allot enough time to bake the potatoes!
Preheat the oven to 375 °F. Wash the potatoes well. Using a fork to punch holes in the potato, at least eight times. Place on a cookie sheet and bake for a 1 to 1.5 hours. (Until the crust looks dry, and a fork goes into the potato easily.)
Let rest for 10 minutes.
Meanwhile, mix 1 cup of gluten-free flour, xanthum gum and spices in a small mixing bowl. In another small bowl, lightly beat the egg & egg yolk. Set all aside.
Back to the potatoes! Take one potato at a time & cut hotdog style and scoop out the insides. Use a ricer or smasher until both potatoes are fully riced/smashed! Combine the potatoes with the flour & eggs until well combined.
On a clean surface, dust with tapioca flour & place the potato dough on top. Knead the dough until well combined, adding in about 1/4 cup of tapioca flour through out the kneading (If the dough is overly sticky).
Let rest for 10 minutes. (As it rests, fill a stock-pot with water about 3/4 quarters away full and place on the stove to high heat. Add 1 TBSP of salt. Once it boils, tun to medium-high. This will be used to bake the gnocchi).
Roll the dough into thin one-inch thick logs, and cut into 1-1.5 inch pieces. We like to use a cheese grater with our thumb to roll the dough down to shape (View Here). However, if you don't have one, use your thumb to make a dent into each piece.
Add the gnocchi to the boiling water. Once they rise to the top, let them cook for an additional two minutes. Remove with a slotted spoon and drain well.
Serve immediately, or toss in a pan on medium heat with oil or butter.