Homemade Gluten-Free Gnocchi
Substitute arrowroot flour for the sweet rice flour if desired.
If not cooking right away, roll the gnocchi in rice flour and arrange on a baking sheet about 1/4 inch apart. Let rest, about 5 minutes. Refrigerate for up to 24 hours or freeze up to 6 months. (Once cooled or frozen, the gnocchi won't stick together so you can transfer them from the baking sheet to freezer bags.)
Frozen gnocchi will take about 3 minutes to cook. Thawed, they can be added directly to your favorite sauce that has already been heated. The texture of cooled or frozen gnocchi may differ from fresh.