Thursday, 26 September 2013

Gluten-free gnocchi

100g gluten-free flour (we used Schar)
400g potatoes
2 eggs (plus one extra yolk if your mixture doesn’t seem to be coming together)

Wash the potatoes and put them into salted boiling water with the skins on. Leave them to boil for around 30 minutes or until you can easily pierce them with a knife then drain and leave them to cool down a little. Once sufficiently cooled, you can then begin to peel the skin off the potato. Cooking the potatoes with the skins on makes them incredibly easy to peel and also gives them a richer, earthier flavour. When all the skin has been removed, pass the warm potato through a potato ricer or mash thoroughly. Do not use a blender or the potato will become heavy and gelatinous.

Tip the mashed potato onto a floured surface, make a hole in the middle and fill it with the flour, egg and around a teaspoon of salt. Gently incorporate all the ingredients until you create a ball of dough. As the flour is gluten-free, you will need to knead for a little longer than when using normal flour in order to create some elasticity to the dough.

Divide the dough into 3 pieces and roll them out into long cylinders about 2cm wide, re-flouring the surface as required. Cut the cylinders into 2cm long pieces using a sharp, floured knife.

You can then shape each gnocc0 (gnocco is the singular form of gnocchi, one gnocco, two gnocchi) by lightly rolling it with your thumb against a ridged surface, slightly twisting your thumb at the last minute to create a small fold in the back. We used a gnocchi board to create this effect but you can also get great results by just rolling the gnocchi across the prongs of a fork. Continue this process, placing the finished gnocchi on a tea towel until you've used all of the dough. If you don't have the time or patience for shaping your gnocchi don't worry, a rustic rectangular or even round gnocco is perfectly acceptable, you can even just squash them a little bit with a fork!

To cook the gnocchi simply drop them into salted, boiling water and drain once they begin to float to the top, this should only take about 2-3 minutes so make sure you keep an eye on it!  If making the Gnocchi alla Sorrentina, make sure you have prepared your sauce before cooking the gnocchi!

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