Gnocchi Rolled With Mesquite Flour Recipe
Make Gnocchi Rolled With Mesquite Flour Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Gnocchi dough
Coating & finishing
Method
Gnocchi dough
- 1
Roast or bake potatoes
Preheat oven to 220°C (425°F). Prick the russet potatoes all over with a fork and bake directly on the oven rack or on a tray until fully tender and a knife slides easily through, about 45–60 minutes depending on size. (Alternate: steam whole potatoes for 30–40 minutes until tender.) Let cool briefly until you can handle them but still hot.
- 2
Rice the potatoes
While still warm, halve the potatoes and scoop the flesh into a ricer or pass through a fine sieve onto a clean work surface. If you don't have a ricer, grate the potatoes on the large holes of a box grater. Spread the riced potato into a loose mound and let steam for 3–5 minutes so excess moisture evaporates.
- 3
Combine dry flours
In a small bowl, whisk together the all-purpose flour, mesquite flour, and 1 tsp fine sea salt so the mesquite is evenly distributed.
- 4
Make the dough
Make a well in the center of the riced potatoes and add the lightly beaten egg and freshly ground black pepper. Sprinkle about two-thirds of the flour mixture over the potato. Using a bench scraper or your hands, gently fold the mixture together just until a soft, slightly tacky dough forms. Add more flour as needed, a tablespoon at a time, using up to the remaining flour mixture. The dough should hold together but remain light — avoid overworking to keep gnocchi tender.
- 5
Portion and roll
Divide the dough into 4 equal pieces. On a lightly floured surface (use a mix of AP and mesquite flour), roll each piece into a rope about 1 inch (2.5 cm) thick. Using a bench scraper or knife, cut ropes into 3/4–1 inch (2–2.5 cm) pieces.
- 6
Shape with ridges (optional)
To create ridges, press each piece gently with the tines of a fork or roll over a gnocchi board, pressing slightly and rolling away from you. Place shaped gnocchi on a floured baking sheet in a single layer, not touching, while you finish the rest.
Cooking & finishing
- 7
Boil the gnocchi
Bring a large pot of salted water to a rolling boil. Working in batches to avoid crowding, add gnocchi and stir gently once to keep from sticking. When gnocchi float to the surface, let cook 30–60 seconds more to ensure they are cooked through, then remove with a slotted spoon to a warm tray. Continue until all gnocchi are cooked.
- 8
Make sage brown butter
While gnocchi cook, heat a large skillet over medium heat. Add the butter and olive oil. When the butter melts, add the sage leaves in a single layer. Cook, swirling the pan occasionally, until the butter foams and then begins to brown and smell nutty, and the sage becomes crisp, about 3–4 minutes. Watch closely to avoid burning.
- 9
Finish gnocchi in pan
Add the drained gnocchi to the skillet with the sage brown butter in batches so they have room to develop slight color. Cook, gently turning, until the gnocchi take on a light golden crust on some sides, about 2–3 minutes. If needed, add an extra tablespoon of butter or a splash of olive oil to the pan between batches.
- 10
Season and serve
Transfer the finished gnocchi to a warmed serving bowl or plates. Spoon any remaining sage butter over the top. Sprinkle with grated Manchego or Parmesan, flaky sea salt to taste, and a crack of black pepper. Serve immediately.