Wednesday, September 9, 2020

Whole Wheat Gnocchi

2 lbs. Yukon Gold potatoes (skins left on)
2 1/2 - 3 cups fine white whole wheat flour (you can make your flour finer by blending it for a minute or two on high speed in your Vitamix blender)
1/4 t salt
1 T tahini (a good runny one!)

Place the potatoes on a stand in your Instant Pot with 1 cup of water at the bottom. Cook on high pressure for 20 minutes with NATURAL RELEASE (click CANCEL button after the 20-minute countdown). Do not let the potatoes cool. Carefully remove them from the pot and peel off the skins. Place them in a large bowl and mash them well with a potato masher or fork. The potatoes must still be very warm when you make the dough.  

Add the salt and tahini into the bowl of mashed potatoes. Then with a large fork, slowly incorporate a little flour at a time (about 1/2 cup). Use the fork to mix in the flour with the potatoes. Keep adding flour 1/2 cup at a time. Eventually, the mixture will be less moist, and you will be able to knead by hand. Continue slowly adding flour until a soft (but not sticky) dough forms. You may not use all of the flour, but should use most of it. Save remaining flour to flour your board.

Cover the bowl with the dough ball with a clean towel, and let the dough rest for 10-15 minutes.

Divide the dough into 6 sections. Generously flour a wooden board, and roll a section into 3/4-inch diameter rope. Cut rope into 3/4-inch long pieces. This will create little gnocchi "pillows." At this point, you can leave them in that shape, or you can use your pinkie finger to create a divot in the center to hold sauce, or you can use the rolling fork method (check out YouTube videos to learn how to do this). 

Storing and Cooking Gnocchi:
After making the gnocchi "pillows," you should let them dry out for at least an hour on a floured board before storing them in the fridge for up to 3 days (making sure the gnocchi are in single layer, not touching one another), or you can freeze them for future use by placing them on a floured tray in the freezer for a few hours, then bag them up into meal-sized amounts. It is best to defrost the amount you will be using (in a single layer, not touching) the night before in the refrigerator. Then, you can take them out of the fridge 30 minutes before you plan to cook them to get them closer to room temperature. Bring a saucepan of water to boil. Gently drop the gnocchi in one by one. When they float to the top, cook them another minute or so, then remove with a slotted spoon and serve with your favorite sauce!


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