Gluten Free Gnocchi

Gnocchi:

1. Combine eggs, milk, and seasonings.
2. Add rice flour (blend well).
3. Turn out on a board dusted with rice flour and let rest 15-20 minutes (rest overnight if possible).
4. Portion out into Gnocchi by rolling out ½ inch thick and cutting into strips, then pieces.
5. Cook in boiling salted water.

Spattzle:

1. Roll out ¼ inch thick and cut into ½ inch wide strips.
2. Then cut into ¼ inch strips and cook into boiling salted water.
3. Shock and sauté in clarified butter until crispy.