Friday, December 3, 2010

Potato Gnocchi/Gnudi

Is the perfect potato gnocchi actually more rightly called a potato gnudi? I'm not sure, but this potato dumpling recipe is almost all fluffy, unadulterated, potato flesh.
Steamed potatoes
Russet potatoes
AP flour
Fine grain salt
Food-milled potatoes
Cut the potatoes in half and steam them until soft. Pass them through the finest setting on a food mill onto a tray, sprinkle with salt and let cool.  Form into small balls and roll in the flour.
Cover with more flour and let sit for 2 hours in the fridge. Blanch for 5 seconds in boiling water, let cool on a tray, redust/cover with flour. Chill again for 2 more hours. At this point they are ready to be reheated and eaten.

I tried some different potato doughs...

... and some different coatings.

After blanching; adding back to coat again in flour.

Plate it up!
Potato gnocchi and olive braised lamb with picked yellow squash



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