Boil or steam starchy potatoes in salted water for about 1 hour until fork-tender. Drain and cool slightly. Peel and rice potatoes.

Combine riced potatoes with gluten-free flour, kosher salt, and optional nutmeg. Add egg yolk and mix into a rough dough.

Knead dough gently on a floured surface for 1-2 minutes until smooth. Cover and rest for 5-10 minutes.

Divide and roll dough into logs, cut into pieces, and press with a fork to create ridges.

Boil gnocchi in batches until they float, about 1-2 minutes. Remove with a slotted spoon.

Sauté cooked gnocchi in olive oil over medium heat for 2-3 minutes until golden and crispy.