Crispy Turmeric
Gnocchi

Ingredients:

  • 2 cups boiled, peeled, and mashed russet potato
  • 1 tsp sea salt
  • 1 tsp turmeric
  • 2 cups Hockley Valley Spelt Flour
  • 2 tbsp. olive oil

Instructions: 

  • Boil the potatoes in salted water until fork tender.
  • Let them cool until they are a temperature you can work with, then peel the skin off and mash the flesh until it is light and fluffy.
  • Add potato, salt, and turmeric to a mixing bowl and mash together until the spices are evenly distributed throughout the potato.
  • Add the flour a quarter at a time, folding in after each addition. The texture should be a thick dough, but should not be sticky.
  • Cut the dough in half, then dust each half with flour and knead until the dough is smooth and round.
  • Let it rest for 20 minutes
  • Cut each ball of dough into quarters.
  • One at a time, roll a section into a log that is about 2 cm or 3/4 inch wide.
  • Use a smooth knife (not a serrated one) to cut the log into 1 cm or roughly 1/2 inch pieces.
  • Set them aside, not touching each other, on a non-stick surface. Repeat this process with each piece of dough.
  • Bring a pot of salty water to a boil and gently drop in your gnocchi a few at a time, making sure not to crowd the pot.
  • As they rise to the surface, skim them off with a slotted spoon or a frying spider, and place them on a plate lined with paper towel or a kitchen towel.
  • Once all of the gnocchi have been boiled and patted dry, bring 2 tbsp of olive oil to medium heat in a non-stick pan.
  • Add your gnocchi and fry on medium heat until they are crispy. Toss them up to crispen the other side.
  • Serve with whatever sauce you prefer.

Serves 4