Peel and quarter potatoes. Add potatoes to a pot of boiling water, boil potatoes for 25 minutes or until soft.

Once potatoes are soft, drain the water and set potatoes aside. Next you will rice the potatoes with a ricer. Place riced potatoes into a bowl.

Add whisked egg into the bowl. Mix quickly so that your egg does not scramble in the hot potatoes.

Slowly add in the rice flour, corn flour and salt to your potato mixture. Stir until your mixture becomes a firm dough.

Flour a large cutting board with some of the rice flour to avoid the dough from sticking. Divide dough into 4 equal parts. Roll each portion into a long thin log about ½ an inch in diameter. Use a scraper to divide into 2 cm gnocchi pieces. Roll pieces down the back side of a fork to create ridges on the gnocchi.

Boil pot of salted water to cook gnocchi. Once water is boiling, turn heat down to simmer, and toss in gnocchi in. Cook gnocchi until they float, should be only a minute or two. Remove gnocchi with a slotted spoon.

In a cast iron or saute pan, melt half the butter in pan on medium heat. Add mushrooms to the butter and season with salt and pepper. Saute mushrooms until they are lightly browned. Add shallots and garlic to the mushrooms and cook until shallots are slightly translucent. Lower the heat to medium low and add thyme and white wine. Add the rest of the butter in the pan and add your cooked gnocchi. Toss gnocchi until lightly browned and serve immediately.