Potato gnocchi

joedenise

I'm sure it would work by just mashing the potato without any milk or butter as I think it needs to be dry.

Denise

VfM4meplse

joedenise wrote: »

As posted above - it's 2 parts baked potato to one part flour.

On Masterchef John had the flour on the work surface and then riced 2 baked potatoes and mixed them with the flour

Seeking some clarification on the detail: presumably he baked the spuds in their skins and scooped out the contents?

Sounds like a good recipe to try out with my young niece, its the kind of thing she likes eating. Plus I'd be happy eating the skins

gt568

VfM4meplse wrote: »

Seeking some clarification on the detail: presumably he baked the spuds in their skins and scooped out the contents?

Sounds like a good recipe to try out with my young niece, its the kind of thing she likes eating. Plus I'd be happy eating the skins

Correct. Scoop the middle out.

JIL

Its available on catch up.

One part flour to three parts scooped out baked potatoes. Nothing else. Make a dough. Gentle boil.

I also use this mix to make tattie scones. Dry fryed.

The recipe for the gnocchi and meatballs is from john torode cook book.

VintageLady

I have made gnocchi a few times before as they go down well in our house. I recently experimented with using pumpkin flour (dehydrated, ground pumpkin). I cooked them as usual and they seemed fine but I then tried to use them in a bake with tomato sauce and they went very loose. I'm assuming because of the lack of gluten.
Working mum - Thanks for the roasting idea. I think the rest of the batch will do nicely like that with some sage!

kerri_gt

VintageLady wrote: »

I have made gnocchi a few times before as they go down well in our house. I recently experimented with using pumpkin flour (dehydrated, ground pumpkin). I cooked them as usual and they seemed fine but I then tried to use them in a bake with tomato sauce and they went very loose. I'm assuming because of the lack of gluten.
Working mum - Thanks for the roasting idea. I think the rest of the batch will do nicely like that with some sage!

OH is Gluten Free and was wondering if this would work with Gram flour, or whether again it would fall apart due to the same reason?

-taff

You can make corn flour gnocchi same proportions too. Gluten free e tc.
I.E. Using flour made from corn meal.

Caterina

You can also use reconstituted Smash or other flaked dry potato mix with a bit of flour mixed in (spoken like a true Italian ).

kerri_gt

Caterina wrote: »

You can also use reconstituted Smash or other flaked dry potato mix with a bit of flour mixed in (spoken like a true Italian ).

After thinking this would use up some old spuds...that was my second plan :rotfl: Would prob be a great recipe for a student cook book.

Nargleblast

Maybe, if you use gluten free flour, a bit of xanthan gum might help? Those who regularly do gluten free baking will probably have that in their cupboard anyway.