We did not set out to make gluten free gnocchi. We were looking at the process of gnocchi making. We wanted to streamline the entire process. We peeled the potatoes and pressure cooked them for 20 minutes. Then we put them through a food mill and kneaded in cornstarch. We pinched and rolled the dough into gnocchi. Each dumpling resembling a small potato. When they were all rolled we refrigerated them allowing the potato starch to gelatinize. Once they were cold we boiled them in water and finished them in sauce. These gnocchi are different. The usual expectation of gnocchi is light and fluffy or gummy and gluey. The first bite has you looking for a gummy mess. But it never arrives. You bite cleanly through them. They are full of potato flavor. And then you go back for more.
Gluten Free Potato Gnocchi
1150 grams Peeled russet potatoes
8.75 grams fine sea salt
130 grams cornstarch
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. Sprinkle the cornstarch over the potatoes and fold it into the mixture. Knead the cornstarch into the potatoes until a homogeneous dough forms. Pinch the dough into marble size pieces and roll them into marbles. Put the dumplings onto a parchment paper lined pan. Refrigerate the gnocchi until they are cold. Cook the gnocchi in boiling salted water for 3-4 minutes. Remove the gnocchi from the boiling water and finish in sauce.
Years Past
