Fried Gnocchi
2 Hours | Serves 4-6
1½ lbs Russet Potatoes
¾ cup 1:1 Gluten-Free Flour Plus Extra for Kneading
1 Large Egg
2 Large Egg Yolks
1½ tsp Kosher Salt
½ tsp Xanthan Gum
Canola Oil
Grated Parmesan Cheese for Garnish
Dipping Sauce of Choice
Preheat the oven to 400 degrees.
Wrap each potato in aluminum foil and bake until fork tender. Allow potatoes to cool for 15 minutes. Use the edge of a butter knife to scrape the skin off the potatoes. Use the back of a dinner fork or a potato masher to mash all of the baked potatoes.
Spread the mashed potato pieces out in a circle on a workspace. Let cool for 5 minutes before adding the eggs.
Whisk the egg and egg yolks together. Add the beaten eggs evenly over the potatoes. Mix the flour, kosher salt and xanthan gum together. Distribute evenly over the eggs and potatoes.
Using a bench scraper, mix all ingredients together. Using your hands, bring the dough together and knead for 3 minutes. Shape into a ball and cover with a towel. Rest dough for 15 minutes.
Place a sauté pan on medium heat. Add approximately ¾ inch of canola oil. Slowly heat to at least 365 degrees. This should take about 15 minutes. Hold between 365 and 375 degrees until ready to fry. You might have to adjust the heat to maintain the right temperature for frying.
Flour your workspace. Cut off a small portion of the dough and roll and shape into a rope with your hands. Form the piece of dough into a ½-inch diameter rope.
Cut the rope into 3 to 4-inch pieces. Repeat this process until all of the gnocchi dough has been rolled and cut. Gently place a few gnocchi pieces into the hot oil. Fry for 2-3 minutes. Flip over a few times and remove when all sides are golden brown. Transfer the fried gnocchi to a plate lined with paper towels. Plate the fried gnocchi and top with freshly grated Parmesan cheese.
Serve with tomato sauce or your desired dipping sauce.