Green Tea Potato Gnocchi! Ingredients: 1lb milled or finely grated peeled, baked yukon gold potatoes 1/2 c. 00 flour, plus another 1/2 cup for dusting 1 egg, whipped (optional*) 1TB (Green tea matcha powder + 1TB for dusting) A pinch of salt (fine salt works best here) Directions: + Bake potatoes until soft – this can vary depending on your oven/patience/potato size. When you remove the potatoes from the oven, cut them in half immediately to release the steam. Then, peel the potatoes and mill/grate them using the smallest holes in your food mill** or grater. Or, use a ricer. Weigh your potatoes. You’ll need about 1 cup of flour to 1 lb of potatoes depending on the humidity and age of your potatoes. Allow them to cool. + Bring a small pot of water to a boil. This will allow you to test your dumplings while you make it. + Make a hole in the potatoes and add 1 whipped egg (optional). Stir the egg into the potatoes with a delicate hand. The key to eggless gnocchi is in the delicate handling. + Sift flour/matcha over gnocchi while fluffing the potatoes with a fork. Work the mixture delicately until it’s well-formed. You can switch to floured hands once the flour and potatoes are well-combined. Use the additional 1/2 cup of flour and matcha for dusting. It will get absorbed into the gnocchi as you work. Just right before you have a solid mass, pinch off a piece and test it in the boiling water. If it needs more matcha, add more. If you need more flour, add more. Once you are happy with the texture and flavor of your gnocchi, move on to the next step. Depending on the quality and brand of matcha, your measurements may vary. + Divide into quarters and roll the gnocchi into cigars. Cut them with a sharp knife or a dough blade. + If you do not plan to eat them immediately, freeze the matcha at this stage. Just powder a cookie sheet with flour and place gnocchis in a single layer and freeze until solid. Be sure they are not touching. Once they are hard enough and not sticky, you should transfer them to a freezer bag. + To cook gnocchi, boil in a pot of salted, boiling water until they float. If you are cooking frozen gnocchi, make sure they are added in small amounts. The frozen bits can quickly decrease your water’s temperature which will cause them to fall apart. If you’re not freezing them, cook them asap. The potatoes will start to expel moisture if left around for more than a few hours… just cook immediately or freeze. + You can also fry gnocchi in a skillet with some oil if making the same day. I don’t think it would work with frozen gnocchi unless you pre-boil them.
Posted on: Sun, 08 Jun 2014 00:00:01 +0000