Boil potatoes until just soft, then mash and let cool.

Thoroughly mix the potatoes with all the rest of the ingredients, and refrigerator for about 2 hours.

Separate the dough into 4 - 6 pieces. Twist into ropes with a diameter of 1/2", then slice into 1/2" long chunks. Be sure to dust the dough with additional rice flour to keep it from sticking as you work with it.

In a large pot, with salted boiling water, drop the gnocchi in making sure that they don't touch each other as you drop them in. With a slotted spoon, take each cooked gnocchi after they've come to the surface and jiggle them to get rid of extra water.

Serve these up with warm or melted butter or Marinara sauce.