Friday, January 30, 2015

Potato Chip Gnocchi

These gnocchi use instant potato flakes in place of a baked potato, which means you can manipulate the flakes and moisture levels quite easily. I toasted the flakes in a hot oven until golden brown and smelling more than a little reminiscent of a bag of potato chips.

The sauce I served was a pretty simple broken sausage, thyme, shallots and some passata, dressed with a little cheese, parsley, sweet corn and radish slices.

60 g potato flakes (1 cup)
250 g boiling water (1 cup)
1 egg
6 g smoked salt
150 g flour (1 cup)

  • Spread out the potato flakes on a sheet pan and bake at 180ºC for 5 minutes, they should be golden brown and will burn pretty quickly, so keep an eye on them.
  • Transfer the flakes and salt to a bowl and pour on the boiling water, stir through and cover. Let it stand for 5–10 minutes.
  • Mix the egg through.
  • Add the flour and bring together into a ball of dough, do not overwork the dough.
  • Wrap in cling-film and rest in the fridge for half an hour.

  • Divide the dough into four, gently roll a portion of the dough into a log about the width of your thumb.
  • Use a sharp knife and cut into 1cm slices.

  • The dough pretty fragile and easily mashed, use either a fork or gnocchi board and roll it down the ridges. Place on a tray dusted with semolina flour. Repeat with the remaining dough.
  • Poach in salted boiling water for a couple of minutes, they should float to the top when cooked. Toss through some sauce and devour.

1 comment:

  1. I so totally would never have thought of this - genius. I'm also telling my friends about this - they use potato flakes all the time and I know they would love this.