Boil potatoes in salted water until tender, about 15 to 20 minutes.
Drain potatoes, peel while warm, mash until smooth, and cool completely.
Mix cooled potatoes with salt, pepper, egg yolks, and flour to form a dough.
Roll dough into long sausages on a surface dusted with rice flour and cut into 2cm pieces.
Blanch rocket and watercress in boiling water for one minute, then refresh in cold water and drain.
Fry onion, garlic, and chilli in olive oil until soft, then stir in the greens and basil.
Simmer gnocchi in boiling water until they rise to the surface, then drain and add to the sauce.
Grate parmesan over the dish and serve immediately.