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.
