Gnocchi

Bake a potato. While it is warm, scoop out all of the insides and put through a ricer. Let it sit on the counter to allow it to cool and release some steam. (The drier the potato is, the less starch you need to add, which means less gummy end product).

While the potato is cooling, combine the baking mix, baking powder, konjac, salt & pepper in a small bowl. Set aside.

Add the cubed butter to the riced potato.

Add in the dry mix and knead until a cohesive dough forms. Divide the dough into 10 equal pieces (30 gm each). Knead your 30 gm section in your hands and gently roll into a 6 inch log. Cut each log into 8 pieces. Using the back of a longer tined fork, gently roll each piece to form the indentations. Let the gnocchi sit for at least 20 minutes.

Divide the dough into 10 equal pieces (30 gm each). Knead your 30 gm section in your hands and gently roll into a 6 inch log. Cut each log into 8 pieces.

Using the back of a longer tined fork, gently roll each piece to form the indentations. Let the gnocchi sit for at least 20 minutes.

PROBLEM SOLVING TIPS: If you find the dough is collapsing/cracking (like the photo below), you are either not rolling gently enough or the dough is a little dry. If the dough is dry, then dampen your hands, knead each 30 gm piece again, and roll once more into a log. If you used boiled potatoes vs baked, there will be a higher moisture content, which will mean you will need another tablespoon or two of baking mix.

Bring a pot of salted water to boil. Add in the gnocchi and boil for about 30 to 45 seconds (until the gnocchi rises to the top of the water). Drain. If you are not using right away, place on clean paper towels to absorb some of the water, and then store in a ziplock bag with a little olive oil. You can keep in the fridge for up to 3 days or in the freezer for up to 3 months.

The gnocchi is great with marinara sauce, pesto, browned butter and sage, a cream sauce, roasted with veggies, in soups, fried, etc. The possibilities are endless. Enjoy!