Potato Gnocchi
Fluffy pasta pillows made with baked mashed potatoes!
Equipment
- kitchen scale
- spider strainer or colander
Ingredients
- 500 g Potato
- 50 g unsalted butter
- 10 g salt
- 4 each egg yolks
- 125 g flour try WHG White Sonora or GF Harvest Oat Flour for GF
Instructions
- Bake potatoes, skin-on, oiled salt and peppered, pricked with a fork at 350F for 45 min -1 hr. remove from oven once inserted knife, removes cleanly. Cover in foil and let cool just enough to handle. Peel potatoes and add to stand mixer immediately, still warm is important.
- Add butter and salt to warm peeled potatoes and mash together with stand mixer or preferred mashing method, this should to too hot to do by hand.
- Once well blended and without chunks, add in egg yolks and mix until together without stripes. (If you wish to premake and save, wrap this mixture and store in an airtight wrap or vaccuum bag in the fridge or freezer until ready to make.)
- When mixture is cool to the touch, add in flour and knead until it forms a soft bouncy cohesive dough.
- Wrap in plastic and rest in the fridge for at least one hour.
- Remove from fridge and flour the dough, well. Split into four sections and roll out each section into ¾" cylinders. Cut into ½" pieces and flour well.
- Cook in salted boiling water in handful sized batches, stirring frequently until the pasta floats to the surface. Strain out and toss in melted butter/oil, or sauce and serve immediately.
- Save extra portions tossed in oil and chilled. Saute your favorite veggies and greens in garlic butter, add gnocchi until lightly browned to reheat. try tossing in Squash Sauce, Zero Waste Greens Pesto, or a Fall Vegetable Ragout.