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. Meanwhile make the pasta sauce.
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, add a generous dusting of rice flour to ensuring the gnocchi stays separated from one another. Note: the gnocchi might be a bit sticky so use the rice flour as you need. Also, the gnocchi will swell once boiled so keep the sizing in mind when you cut the gnocchi.
Add water to a medium saucepan and bring to a rolling boil, gently add the gnocchi to the water, giving it a gentle stir, and cook the gnocchi until the whole batch has floated to the top. Drain and add directly to the sauce.
