Bake or boil potatoes until tender. Peel them, and while still warm, pass them through a ricer or grate them finely onto a baking sheet. Mash until smooth.

Whisk an egg and add it to the mashed potatoes. Gradually mix in rice flour and all-purpose flour until a soft dough forms.

Gently knead the dough on a floured surface for a minute until it comes together. Be careful not to overwork it.

Divide the dough into smaller portions and roll each portion into a long rope, about half an inch thick.

Cut the dough ropes into bite-sized gnocchi pieces and place them on a floured baking sheet.

Prepare the soffritto by grating a carrot. Dice the pancetta into small cubes.

In a large pan over medium heat, render the pancetta until crispy. Add the grated carrot (soffritto) and cook until softened.

Stir in tomato paste and cook for a minute. Add sake, dashi, and gochujang, stirring to combine.

Pour in heavy cream and add grated parmesan cheese. Stir until the cheese is melted and the sauce is creamy. Let it simmer to allow flavors to meld.

Pan-sear the gnocchi in a hot, oiled pan until they are golden brown and slightly crispy on both sides.

Add the gochujang ragu to the pan with the seared gnocchi. Toss gently to coat the gnocchi completely in the sauce.

Plate the gnocchi and garnish with dollops of burnt scallion whipped ricotta, toasted hazelnuts, chili oil, fresh basil, and an extra sprinkle of parmesan cheese.