Directions

1. 1

   Place the washed russet potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat and cook until a fork easily pierces the center of the largest potato, approximately 20-25 minutes. Drain well and let cool slightly until comfortable to handle.

2. 2

   Once cooled, peel the potatoes and pass them through a potato ricer or fine-mesh sieve into a large bowl. Work quickly while still warm to achieve a light, fluffy texture. Spread the riced potatoes on a clean surface and let them cool to room temperature, about 10 minutes.

3. 3

   In a small bowl, whisk together the white rice flour and sweet rice flour. Add the eggs to the cooled potatoes and gently fold to combine.

4. 4

   Gradually add the flour mixture to the potato and egg mixture, folding gently until a soft dough forms. Season with kosher salt to taste. Do not overmix, as this will make the gnocchi tough.

5. 5

   Divide the dough into 6 equal portions. On a clean, lightly floured surface, roll each portion into a rope approximately 3/4 inch thick and 12 inches long.

6. 6

   Using a sharp knife, cut each rope into 1-inch pieces. If desired, press each piece gently with the back of a fork to create traditional ridges.

7. 7

   Bring a large pot of salted water to a rolling boil. Working in batches, carefully place the gnocchi into the boiling water. They will sink initially.

8. 8

   Cook the gnocchi until they float to the surface, then continue cooking for an additional 2 minutes. Remove with a slotted spoon and transfer to a serving bowl. Repeat with remaining batches.

9. 9

   Serve the cooked gnocchi immediately with your choice of sauce, such as marinara, brown butter sage, or pesto.