• First you need to cook the potatoes. Pre-heat the oven to 180'C / Fan 160'C / Gas Mark 4. Place the potatoes on a baking tray and cook for 1 hour - 1 hour 30 mins until the potatoes are cooked through.
• Remove from the oven and cut in half. Allow to cool slightly until you can handle them, and then scoop the flesh of the potatoes out into a pan. Discard the skins (or air fry them with oil for a tasty snack!)
• Season the potato with salt and pepper. Mash using a potato masher, food processor or potato ricer. You want to ensure there are no lumps.
• Once mashed, leave the potato in the bowl to cool to room temperature. This is important, as using hot potato may scramble the egg yolks, and we don't want that!
• When the potatoes are cool, add the egg yolks and mix with a wooden spoon until combined. Sieve in the gluten free flour and mix until it comes together to form a smooth dough.
• Flour your work surface with some gluten free flour then turn the dough out onto it. Knead into a smooth ball and then divide into quarters.
• Taking one quarter, roll it out using your hands into a long sausage shape, approximately an inch (2.5cm) wide. Use a sharp knife to cut the dough into 1-inch long pieces.
• You can either leave the gnocchi like these, or for a more traditional shape, take each piece and use your thumb to gently press a dimple into the middle. Then, gently roll the dough over a gnocchi board. Alternatively, roll it over the back of a fork so that it slightly curls in on itself and has ridges across it.
• When all of your dough is shaped, lay the pieces out on baking paper so they are not touching and chill in the fridge for at least 30 minutes before cooking.

To cook your gluten free gnocchi on the hob:

• Bring a large pan of salted water to the boil, and when bubbling vigorously, add the gnocchi dumplings.
• Replace the lid on the pan and bring back to the boil. As soon as the gnocchi float to the top (approx 2-3 minutes) remove them using a slotted spoon. They are ready! Coat with the sauce of your choice and eat - or see the notes above this recipe card for alternative cooking methods.