Wash the starchy potatoes thoroughly and steam or bake them skin-on until tender (about 1 hour for baking, 16 minutes in an Instant Pot). Let cool slightly.

Peel the cooked potatoes and pass them through a potato ricer into a large mixing bowl to ensure a lump-free and fluffy texture.

Sprinkle gluten free flour and kosher salt over the riced potatoes, add egg yolk, and gently combine with your hands until a rough dough forms.

Knead the dough on a lightly floured surface for 1-2 minutes until smooth and slightly tacky, adding more flour if too sticky.

Cover the dough with a kitchen towel and let it rest for about 5-10 minutes to enhance texture.

Divide the dough into portions, roll each into a long log about ½-inch thick, cut into ¾-inch pieces, and use a fork to create ridges.

Bring a large pot of salted water to a gentle boil, add gnocchi; they are ready when they float to the surface (1-2 minutes).