We have reformulated our gluten free potato gnocchi. We added some egg yolk and parmesan. We also wanted to see what would happen if we used our What IiF flour in the mix. All three adjustments made a difference. The first time we made GF gnocchi we formed them and refrigerated them until we were ready to cook. At that point we boiled them in salted water and finished them in sauce. In our latest version we were going to follow a similar path, except we wondered why we blanch the gnocchi. Is it a necessary step? It turns out there is no need. We took the gnocchi and sauteed them in brown butter. The outside became crisp and caramelized. The interior was soft and steamy. Nothing was lost to a vat of boiling water. These gnocchi cooked up differently, smaller and slightly more toothsome, and they were just as delicious.
Gluten Free Potato Gnocchi
1150 grams peeled russet potatoes
9 grams fine sea salt
36 grams/ 2 large egg yolks
160 grams What IiF flour
60 grams grated parmesan
Put the potatoes in a bowl that fits inside a pressure cooker. Season the potatoes with the salt. Put 1 inch of water in the bottom of the pressure cooker and put the bowl inside. Cook the potatoes on high pressure for 20 minutes. Let the pressure dissipate naturally. Remove the potatoes from the pressure cooker and press them through a food mill or potato ricer. Chop the egg yolk into the potatoes. Sprinkle the flour over the potatoes and fold it into the mixture. Sprinkle the parmesan over the potato mixture. Knead the flour and cheese into the potatoes until a homogeneous dough forms. Cut the dough into 4 pieces and roll each piece into logs. Cut the logs into 1 inch pieces. Roll the pieces of dough on a gnocchi board. Put the dumplings onto a parchment paper lined pan. Refrigerate the gnocchi until they are cold. Saute the gnocchi in brown butter and finish with cheese, pepper and herbs, if available.