Fried Gnocchi
Golden fried potato gnocchi finished with Parmesan and your favorite dipping sauce.
Ingredients
- Gnocchi and Frying — 1½ lbs Russet Potatoes
- Gnocchi and Frying — ¾ cup 1:1 Gluten-Free Flour Plus Extra for Kneading
- Gnocchi and Frying — 1 Large Egg
- Gnocchi and Frying — 2 Large Egg Yolks
- Gnocchi and Frying — 1½ tsp Kosher Salt
- Gnocchi and Frying — ½ tsp Xanthan Gum
- Gnocchi and Frying — Canola Oil
- Gnocchi and Frying — Grated Parmesan Cheese for Garnish
- Gnocchi and Frying — Dipping Sauce of Choice
Method
- BAKE THE POTATOES: Heat the oven to 400°F. Wrap the potatoes in foil and bake until fork-tender. Cool for 15 minutes, peel and mash. Spread out the potatoes and cool for another 5 minutes before adding the eggs.
- MAKE THE DOUGH: Beat the egg and yolks together and distribute over the potatoes. Combine the flour, salt and xanthan gum, then sprinkle over the potatoes. Mix with a bench scraper and knead for about 3 minutes into a ball. Cover and rest for 15 minutes.
- HEAT AND SHAPE: Heat about ¾ inch canola oil gradually to 365–375°F, allowing about 15 minutes. On a floured surface, roll the dough into ropes about ½ inch thick and cut into 3–4-inch lengths.
- FRY AND FINISH: Fry in batches for 2–3 minutes, turning several times, until golden on all sides. Drain on paper towels and finish with Parmesan. Serve with your dipping sauce.