Monday, December 28, 2015


I have tried this recipe with gluten free flour two times now and both times have been less than amazing. I have a good gluten free flour mix that I have used for ravioli but it's just not the same. The second try, I added 1 T xanthan gum per 1 c of flour and it still doesn't work. The gluten free flour doesn't hold together well enough, it doesn't have enough elasticity, and the potatoes overwhelm the texture.

16 russet potatoes

Roast peeled potatoes at 450F for 1 hour.
Cut the potatoes in half and rest until they stop steaming.
Using a potato ricer, mash the potatoes and let cool for a bit.
Add 2 egg yolks for 1 pound of potatoes.
Add just under half a cup of sieved flour (depends on the potatoes).
Gently work the dough until it comes together and stops sticking to the work surface. (Be careful not to overwork it).
Roll and cut the dough to desired size gnocchi.
Boil the gnocchi until they float to the surface plus 20 seconds.
Heat olive oil in a pan and pan fry the gnocchi until they have nice crisp burn marks. (Use flavored oil or add garlic if desired.)

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