Recipe by: Capische? Chef Brian Etheredge
Prep Time: 2 1/2 hours
This recipe calls for a food mill or ricer, and a clean working surface such as a stainless-steel counter or marble slab.
- 1 large russet potato
- 1 lb. Chinese taro
- 2–3 c. gluten-free flour
- 1 egg yolk
- salt & pepper to taste
- 6 Tbsp. extra virgin olive oil or butter
- fresh herbs (i.e. parsley, sage . . . 1 Tbsp. each)
Bake potato and taro in preheated 375° oven 1 hour or till tender. Cut in half and scoop flesh into a bowl or directly into a food mill.
1. Mill onto a clean surface and allow to cool. Sift evenly to cover with 1/2 c. gluten-free flour. Make a well in the dough and add egg yolk. Use a bench scraper to cut in the yolk, taro and potato. Sift and cut-in 1/2 to 1 c. flour, as needed, to create a dry-to-moist dough that holds together. Do not overwork the dough or add too much flour.
2-3. Knead several times, then roll into logs 6” long by 1/2” thick.
4. Using the bench scraper or a knife, cut logs into 1/2” pieces.
5-8 Lightly press shallow grooves into each piece. If you don’t have a gnocchi board (shown), use the tines of a whisk or fork. Drop pieces onto a sheet pan lined with parchment paper. Bring 4 quarts lightly salted water to boil. Divide dough into 4 batches and blanch each batch in the boiling water. Remove when gnocchi floats to the surface.
9. Shock in ice water, drain. Toss in olive oil, salt and pepper and reserve till ready to sauté in remaining olive oil or butter, along with fresh herbs.