The Technique for Light and Pillowy Gnocchi- Kitchen Conundrums with Thomas Joseph

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: cauliflower

Sweet potatoes add nutrients while cauliflower reduces carbs.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is dairy-free and adds umami flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats and a distinct flavor.

egg

🥗Healthier: flaxseed meal

💰Cheaper: silken tofu

Flaxseed meal is a vegan alternative that binds ingredients.

Steam 2 pounds of russet potatoes for about 40 minutes until fork tender.

Peel the potatoes while they are warm using a paring knife.

Rice the peeled potatoes using the small disc of a ricer and scatter them on the countertop to cool.

In a mound, add 2 cups of all-purpose flour gradually, saving some for kneading.

Sprinkle with 2.5 teaspoons of coarse salt and 1/8 teaspoon of pepper.

Create a well in the center of the potatoes and add 2 large eggs, breaking them up slightly with a fork.

Gently mix the dough using the tines of a fork, being careful not to overwork it.

Use a bench scraper to bring the dough together, lightly pressing it to form a cohesive dough.

Portion the dough into four pieces and roll each into a rope about 3/4 inch in diameter.

Cut the ropes into 1-inch pieces using a bench scraper or knife.

Dust a cookie sheet with flour to prevent sticking and shape each piece using a gnocchi board or fork to create ridges.

You can refrigerate the shaped gnocchi for 1-2 hours before cooking.

Boil well-salted water and gently place the gnocchi into the water.

Cook the gnocchi until they float, about 2-3 minutes, then let them cook for an additional 30 seconds to 1 minute.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens