In a large saucepan with salted
water, boil the potatoes until very soft. Strain and set aside in a heat proof
bowl and allow them to cool.
Once cooled whisk the eggs together
with the yoghurt whey. Drizzle the mixture into the potatoes and mash
thoroughly until very smooth.
Add the Gluten-Free flour and stir
until combined. The mixture should be roll in your dry hands without clumping
or sticking.
Shape into long rolls and then cut
into thumb size pieces and place into refrigerator for 1 to 2 hours.
In a large saucepan with salted
boiling water add the gnocchi in small batches and cook for 4-5 minutes or
until tender but firm. Strain and add the butter and cheese. Serve warm.