Gnocchi Made With Fresh Milled Flour
This gnocchi recipe, made with fresh milled flour, has the perfect balance between a soft and pillowy texture, but still sturdy enough to hold up beautifully in soups and sauces. Plus, this recipe is so easy, because it starts with leftover mashed potatoes. But, don't worry if you don't have leftover mashed potatoes, you can still make these wonderful pillows of savory delight! Also, in a later blog post, I plan to share with you how you can turn these gnocchi into a delicious creamy Chicken Gnocchi Soup!
Ingredients
- 1 cup leftover mashed potatoes 210g you can also peel, then steam or boil fresh potatoes until soft & mash
- 1 egg 50g
- 1 pinch salt
- 1&1/2-2&1/2 cups Soft white wheat 180g-300g This is a wide range, because everyone's mashed potatoes have a different moisture content.
- You will need extra flour for your workstation later.
Instructions
- Firstly, mill the flour, I like to use soft white wheat. But, you could also use spelt or a mix.
- Then, add the mashed potatoes, salt, egg, and half of the fresh milled flour to a large mixing bowl, and stir to combine. The amount of flour will be different for everyone, because this depends on the moisture level of your mashed potatoes.
- Add a little more flour at a time, until the dough reaches a soft and pliable playdough consistency. Don't add too much flour, or they will be dry and crumbly and most likely fall apart during cooking. If they are still very sticky, add a bit more flour until you get the right texture, you want them pillowy.
- Let the dough sit for about 15 minutes, this will help the fresh milled flour to absorb the liquid, and soften the bran.
- Prepare a large baking sheet with some more flour, and add flour to your work surface.
- Gently knead the dough into a ball (Don't over-knead, just enough to get the dough all combined and into a ball.)
- Then, divide the dough ball into 4 pieces so that the dough is easier to work with.
- Carefully roll one piece of the dough into a long rope using a bit of flour on your worksurface to keep it from sticking. Roll the dough into a 1 inch wide long rope, and no thicker than 1 inch. Try to keep them all close to the same width ropes so that they all cook evenly.
- Roll out the other three pieces the same way.
- Now that you have four 1 inch wide ropes of pillowy soft gnocchi dough, cut the dough ropes into 1 inch pieces. Then, place the cut gnocchi onto the baking sheet and toss in the flour to coat all sides, this will prevent them from sticking together.
- *Optional- you can roll each gnocchi down the back of the tines of a fork or use a gnocchi board to make the traditional grooves on the gnocchi. I opted to just use them as little pillows, and not do the ridges.
- You can freeze these at this point or use them in a recipe. I also have a Chicken Gnocchi Soup recipe on my website.
- To cook these from fresh, bring a large pot of water to a boil, and add a heavy pinch of salt. Then, slowly add the fresh gnocchi to the boiling water. Cook for about 2-3 minutes, they should start to float to the top of the water when they are done. Then, drain the water and add your favorite sauce.
- To cook from frozen, follow the cooking instructions above in step 13, except cook for 4-5 minutes.
Notes
To store these gnocchi, you can place them on a baking sheet and freeze for about 2-3 hours. Once they are frozen solid, then you can place them in a freezer safe bag or container. They will last for up to 3 months in the freezer.