- 60 minutes
- 70 minutes
|FOR THE GNOCCHI:|
|1kg Sebago potatoes (or another floury to all-rounder variety)|
|(300g) 2 ½ cups fine white rice flour|
|(50g) ½ cup tapioca flour (plus plenty extra to flour the bench)|
|1 ½ teaspoons fine salt|
|FOR THE BECHAMEL BAKE:|
|2 tablespoons olive oil|
|1 tablespoon gluten free cornflour|
|2 ½ cups Liddells Lactose Free Full Cream Milk|
|100g Liddells lactose free cheese (plus extra to top)|
|½ – 1 teaspoon fine salt, to taste|
|2 teaspoons Dijon mustard|
|Very generous freshly cracked black pepper|
|Pinch of nutmeg powder, optional|
Preheat the oven to 180°C. Lightly brush the potatoes with olive oil and space evenly on a lined baking tray. Bake the potatoes for 40 minutes to an hour (depending on their size) or until you can insert a knife through the potato. Remove from the oven and allow to cool.
While the potatoes are cooking, weigh out your flours into a large mixing bowl. Add the salt, and mix thoroughly. Once potatoes are cooled, use your hands to peel off the skins and place them in a high-speed blender, and blend until a super sticky, gelatinous paste forms.
Once you have a smooth, sticky paste, decant it into the flour bowl. Use a spoon at this stage to mix everything together. It will take a little while, but eventually you should have a shaggy, somewhat sticky ball of gnocchi.
Once it is mostly mixed, use your hands to get in there and finish the job. Add extra rice flour or tapioca flour to this mixture as you see fit. The mixture should be sticky but manageable. Note that the more flour you add, the chewier the gnocchi will become, so try to keep it to bare necessities
POTATO GNOCCHI (continued):
Liberally flour a dry, clean bench space with tapioca flour, and divide the dough into four or so balls. Use floured hands to roll each ball out into a long, thin, gnocchi sized rope. Use a sharp floured knife to cut the rope into individual pieces. Place the pieces on the lined tray with space between each piece. Repeat with all the balls of gnocchi until you have used it all up.
Heat a medium to large saucepan of salted water over a high heat. Once boiling, carefully lower the gnocchi into the water, in batches of 10-12 pieces at a time (saucepan size dependent.) Once the gnocchi have risen to the surface, allow to cook for 2-3 minutes before removing from the water. Test one piece of gnocchi to check that they’re cooked and adjust the cooking time for the rest of the gnocchi if necessary.
Drain well before transferring to large mixing bowl. Drizzle them lightly with olive oil as they go into the bowl to avoid them sticking to each other. Repeat until all the gnocchi is cooked.
Preheat the oven to 180°C. Lightly grease a large baking dish e.g. 33cm x 26xm x 6cm.
Place the oil in a large saucepan over a low medium heat. Once warmed, add the gluten free cornflour and whisk to combine. The mixture should bubble up a little – let it do so for a minute.
Add the milk, whisking thoroughly to combine. Allow the mixture to cook over a medium heat, whisking intermittently. After about 10 minutes it should start to thicken. When it reaches your desired thickness, take it off the heat and add in the freshly grated cheese, Dijon and seasoning. Continue whisking until the cheese is melted and fully incorporated into the dish.
TO FINISH THE BAKE:
Pour the béchamel over the gnocchi in the large mixing bowl. Gently toss them to coat, before pouring everything into the greased baking dish. You can grate a little extra cheese over the top, if you like.
Place the gnocchi in the oven for 20-30 minutes, or until the top is bubbling and golden. Serve immediately.