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Potato Gnocchi Using Cake Flour

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Ingredients
  Kosher salt To Taste
  Medium yukon gold potato 2 Pound
  All purpose flour 2⁄3 Cup (10.67 tbs)
  Cake flour 1⁄3 Cup (5.33 tbs)
  Extra virgin olive oil 1 Teaspoon
Directions

1. Preheat the oven to 400°. Spread a 1-inch layer of salt in a small roasting pan. Prick the potatoes all over with a fork and arrange them on the salt in a single layer. Bake until fork-tender, about 1 1/2 hours. Remove them from the oven and slit them lengthwise to release their steam.
2. Line a large rimmed baking sheet with paper towels. As soon as the potatoes are cool enough to handle, scoop their flesh into a ricer or tamis and rice the potatoes onto the paper towels in a shallow layer. Let cool completely.
3. Working over a medium bowl, sift the all-purpose and cake flours with a large pinch of salt. Measure out 4 lightly packed cups of the riced potatoes (1 pound), and transfer the potatoes to a work surface. Sprinkle the sifted flour mixture over the potatoes and drizzle with the olive oil. Gently form the dough into a firm ball.
4. Test the gnocchi dough: Bring a small saucepan of salted water to a boil. Using your hands, form one 3/4-inch round (a single gnocco). Boil the gnocco until it floats to the surface, about 1 minute. Using a slotted spoon, transfer the gnocco to a plate and let cool. It should be light and tender but still hold together. If the gnocco breaks apart in the boiling water, the dough has too little flour; add more. If the gnocco is tough and chewy, the dough has too much flour; cut in a little more of the reserved riced potatoes.
5. Line a baking sheet with paper towels. Divide the dough into quarters. Working with 1 piece at a time, gently roll the dough into a long rope about 1/2 inches wide. Using a sharp knife, cut the rope into 1/2-inch pieces. Roll each piece against the tines of a fork to make light ridges. Transfer the gnocchi to the towel-lined baking sheet. Repeat with the remaining dough. Let the gnocchi stand at room temperature for 1 hour to dry.
6. Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Add half of the gnocchi at a time and boil over high heat until they rise to the surface, then cook for 15 seconds longer. Using a wire skimmer, transfer the gnocchi to the bowl of ice water. Drain on paper towels and pat dry. Toss with oil and refrigerate for up to 3 hours, or freeze the gnocchi on baking sheets in a single layer. Transfer them to an airtight container or re-sealable plastic bags and freeze for up to 6 weeks. To serve, sauté them in butter until heated through before proceeding.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Saute
Restriction: 
Vegetarian
Ingredient: 
Potato

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1154 Calories from Fat 62

% Daily Value*

Total Fat 7 g10.2%

Saturated Fat 0.48 g2.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 380.2 mg15.8%

Total Carbohydrates 263 g87.7%

Dietary Fiber 25.9 g103.5%

Sugars 18.7 g

Protein 40 g80.2%

Vitamin A Vitamin C

Calcium 4.7% Iron 21.5%

*Based on a 2000 Calorie diet

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Potato Gnocchi Using Cake Flour Recipe