- 18 ounces baking potato (1 potato)
- 1/2 teaspoon kosher salt
- 3 ounces chickpea flour (about 1/2 cup plus 1 tablespoon), divided
- 1.4 ounces self-rising flour (about 1/4 cup)
- 2 large egg yolks
- Cooking spray
- calories 248
- fat 4.5 g
- satfat 1 g
- monofat 1.3 g
- polyfat 1.1 g
- protein 9 g
- carbohydrate 43 g
- fiber 4 g
- cholesterol 92 mg
- iron 2 mg
- sodium 391 mg
- calcium 59 mg
How to Make It
Place a large pot of water on medium-high heat. Bring to a boil.
Pierce the potato with a fork. Place the potato on a microwave-safe plate, and microwave at high about 8 minutes or until tender.
Split the potato and let the potato rest until it can be safely handled, about 5 minutes.
Scoop the flesh into a stainless steel mixing bowl. Using a fork, break up the structure of the potato, as to attempt to break it into a loose pile of dry, almost granular potato bits. Add the salt.
Gradually work 1/2 cup of chickpea flour and the self-rising flour into the potato until well combined.
Add the egg yolks and mix either by hand or with a sturdy wooden spoon to create a smooth-looking and feeling dough.
Dust a cool counter surface with some additional self-rising flour. I've been told the motion is like feeding chickens (but I have yet to feed a chicken).
Divide the dough into 4 equal parts and roll as shown at right into ropes that are 5/8 inch thick (about 5 centimeters) and about 19 inches long. Cut into 1 1/4-inch lengths. Use a ruler. Look serious.
Roll the gnocchi off the tines of a lightly floured fork with your thumb if you so desire. I don't.
Place the gnocchi on a baking sheet coated with cooking spray. Coat a jelly-roll pan or a second baking sheet with cooking spray, too.
The water should be at a full rolling boil at this point. Gently add a quarter of the gnocchi to the boiling water and cook until they float and are cooked throughout. This should take about 1 1/2 to 2 minutes, tops. Taste one to be sure.
Using a slotted spoon or skimmer that can be used to "fish out" the gnocchi, go get 'em and shake off all the excess water without breaking up the gnocchi. Be just firm enough.
Place the gnocchi in a colander to drain.
After draining, transfer the gnocchi to the jelly-roll pan in a single layer. Place the pan in the refrigerator between batches. Repeat the cooking procedure with the rest of the gnocchi, working in batches.
When all four batches are complete, refrigerate, uncovered, for about 20 minutes.
Remove the gnocchi from the refrigerator and gently tumble them in a stainless steel bowl with 1 tablespoon of chickpea flour. It'll help keep them from sticking and help the gnocchi brown as you cook them for the finished dish.
Lay the gnocchi on a plate in a single layer, covered, until you're ready for them in the final recipe. This isn't one to keep around for more than a day or so.