Gnocchi

Grams/ Weight Measurement
Yield = 4-5 main courses

500 g russet potato (2 large)
100 g finely grated parmesan cheese
180-190 g Nextjen All Purpose Baking Blend (flour)
2 egg yolks

Poke the potatoes with a fork 8-10 times, and bake on a tray at 350°F until soft.
When potatoes are cooked, remove from oven and cut down the center, opening them. Allow them to steam off, but not to cool completely.
Scoop potato flesh onto a work surface and chop with a pastry scraper.
Add egg yolks and parmesan cheese; continue chopping until incorporated.
Add half the flour and continue chopping.
Add the rest of the flour and again continue chopping in the flour, once flour is incorporated your dough should be soft but not sticky and hold together.
Flour the surface you’re working on with fine sweet white rice flour
Divide the dough into 4 equal parts. Begin rolling the dough into long thin logs 22-25 cm long.
Roll all dough into logs then begin cutting the logs into little bite sized pieces about 2.5 cm long.
Blanch gnocchi in boiling salted water, and when they float (meaning they are done) remove them from the water, drain them and place on a lightly oiled tray to cool.

Gnocchi can be used anywhere you would use a pasta, I love them sautéed golden brown with mushrooms!
They can be made a day ahead and kept in the fridge or frozen once blanched.

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Cups / Imperial Measuremen
Yield = 4-5 main courses

2 cup +
2 tbsp russet potato (2 large)
1/2 cup finely grated parmesan cheese
1/2 cup Nextjen All Purpose Baking Blend (flour)
2 egg yolks

Poke the potatoes with a fork 8-10 times, and bake on a tray at 350°F until soft.
When potatoes are cooked, remove from oven and cut down the center, opening them. Allow them to steam off, but not to cool completely.
Scoop potato flesh onto a work surface and chop with a pastry scraper.
Add egg yolks and parmesan cheese; continue chopping until incorporated.
Add half the flour and continue chopping.
Add the rest of the flour and again continue chopping in the flour, once flour is incorporated your dough should be soft but not sticky and hold together.
Flour the surface you’re working on with fine sweet white rice flour
Divide the dough into 4 equal parts. Begin rolling the dough into long thin logs 22-25 cm long.
Roll all dough into logs then begin cutting the logs into little bite sized pieces about 2.5 cm long.
Blanch gnocchi in boiling salted water, and when they float (meaning they are done) remove them from the water, drain them and place on a lightly oiled tray to cool.

Gnocchi can be used anywhere you would use a pasta, I love them sautéed golden brown with mushrooms!
They can be made a day ahead and kept in the fridge or frozen once blanched.

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