Chef at Home

We were able to shape our instant potato gnocchi in a more traditional manner.

Instant Potato Gnocchi

360 grams milk

175 grams butter

6 grams salt

1 gram garlic powder

0.75 grams nutmeg

0.75 grams black pepper

140 grams flour

110 grams toasted potato flakes ground into flour

165 grams grated cheese

324 grams/ 6 whole eggs

Put the liquid, butter, spices and salt in a pot. Bring to a
simmer. Add the flours and stir until the dough forms a ball and pulls away
from the edges. Put the dough into a mixer with the blade attachment and add
the cheese. Paddle the dough for five minutes to cool, then start adding the
eggs one at a time allowing each one to be incorporated into the dough. Let the
dough cool and either put into a piping bag and extrude the dough into
simmering water to poach or shape into balls while cold and then roll on a
gnocchi  board and then poach and
chill.

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