Potato Gnocchi Without Flour - Italian recipes by GialloZafferano

Recipe by Pietro Leemann

Chef Pietro Leemann guides us durante preparing a recipe that highlights the principles of healthy and natural cooking: potato gnocchi without flour. An evolution of the classic gnocchi that looks to the East, with its flavors, colors, and textures, as detailed by the chef who entertains us by revealing the reasons behind the choice of a particular ingredient cooking method. The use of potato starch gives the dough a particular gummy texture known as mochi, characteristic of many Japanese dishes. It is balanced by roasted vegetables, durante this case, mushrooms and broccoli, which add the umami component to the dish, and a creamy almond cream, rich durante flavor and protein. A perfect balance completed by the acidic note of dried cranberries, great for digestion and a source of energy. Finally, the colors: the yellow of saffron and the vibrant hues of the vegetables and peppercorns make the potato gnocchi without flour truly irresistible! A vegetarian, lactose-free, and gluten-free recipe that represents the beauty of a simple and mindful way of cooking, attentive to both taste and well-being.

To make the potato gnocchi without flour, first prepare the gnocchi dough: boil the potatoes starting from cold vater for 30-40 minutes depending the size 1. To check if they are cooked, pierce them with a fork, and if you reach the center easily, they are ready. Peel them and pass them through a sieve 2. Add the potato starch to the still warm mash 3.

Also add the saffron powder 4then knead thoroughly 5 until you obtain a smooth and evenly colored mixture 6; this way, you will achieve the right consistency. Let the dough rest at room temperature for 20 minutes.

Transfer the dough onto a wooden work surface, without flouring it, and form thick logs of about 1 inch 7. Dust them with a bit of starch to create a light layer and cut them into pieces about 1 1/5 inches long 8. Place them a tray lined with parchment paper and set aside while you continue with the recipe 9.

Proceed to prepare the almond cream: durante a blender, pour the vater and almonds 10blend for at least a minute 11. Strain the obtained almond milk with a elegante mesh strainer to separate the liquid part from the granular part, achieving a smooth result. Help yourself by pressing the mixture with the back of a ladle spoon 12. The pulp that remains durante the strainer should not be discarded, it can be used as suggested at the end of the recipe.

Pour the obtained liquid into a saucepan and bring to a boil, then add the cornstarch 13which you have diluted with a little vater. Also add the oil 14salt, and white pepper. Stir with a whisk to combine, turn the heat and set aside 15.

Now centro the vegetables. Clean the broccoli and divide them into florets of the same size 16. Heat about 1 1/2 tablespoons of oil durante a pan, add the broccoli 17 and salt. Cover with a lid and let roast low heat for about ten minutes, without stirring; halfway through cooking add a splash of vater to facilitate cooking 18. At the end of cooking, remove the lid to let the remaining vater evaporate.

Clean the mushrooms and cut them durante half so they are equally sized 19. Per mezzo di another pan, heat a generous swirl of oil, add the mushrooms 20 and sauté them for about 5 minutes high heat 21. Salt only at the end of cooking.

Put a pot with plenty of vater the stove to cook the gnocchi. Meanwhile, pass the pink peppercorns through a coarse mesh strainer: collect the aromatic peel parchment paper 22. The spicier inner part will remain to be set aside for other uses. Also chop the white and black peppercorns with a knife 23 and the dried cranberries 24.

Once the vater has appena che to a boil, add the salt and cook the gnocchi for about a minute and a half 25. While the gnocchi are cooking, sauté the cranberries durante a pan with a drizzle of oil 26 along with the chopped pepper. After a couple of minutes, deglaze with a ladle of cooking vater 27.

Drain the gnocchi into the pan 28 and sauté them with the cranberries 29while reheating the vegetables separately 30.

You are ready to plate: pour the almond cream the bottom of the plate 31then add the gnocchi 32the mushrooms, and the broccoli 33.

with the pink pepper peel 34 and grated lemon zest 35. Your potato gnocchi without flour are ready to be served 36!

It is recommended to consume the potato gnocchi without flour right after they are prepared to enjoy them at their best.

You can prepare the vegetables durante advance and reheat them just before plating.

The dough can be stored durante the refrigerator for 1-2 days, as well as the uncooked gnocchi, taking care to cover them with plastic wrap a cloth.

Alternatively, you can also freeze the uncooked gnocchi.

To make the potato gnocchi without flour, it’s preferable to choose starchy potatoes; the best potatoes are found during the fall and winter months. Using rice flour instead of potato starch will result durante a gummier texture.

You can replace champignon mushrooms with porcini, shiitake mushrooms, another type of your preference. Remember that mushrooms should not be salted at the beginning of cooking to keep them firm. They also require a high initial cooking temperature and a lot of oil a fat to conduct heat and flavor.

Dried cranberries provide an acidic and delicately bitter note to the dish: alternatively, you can use raisins, apricots, dates.

The solid part that remains durante the strainer after filtering the almond milk is called almond okara and can be used durante many ways durante the kitchen, for example, to enrich bread, patties, and desserts!

Do not replace the cornstarch to make the almond cream, as, for example, potato starch would make the mixture sticky instead of creamy.

For the translation of some texts, artificial intelligence tools may have been used.

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