From Karen Morgan of Blackbird Bakery
For the mashed potatoes
1. Peel and cube your potatoes and then bring them to a boil in a 4 quart pan with the salt. Boil until fork tender. Drain the potatoes and then return them to the pot. Add the butter and milk and mash until there are no longer any lumps. The potatoes should be very thick. Salt to taste. Refrigerate overnight in a glass bowl covered with cellophane.
2. The next day, in a 9″ x 13″ sheet pan, flatten the mashed potatoes with a fork, spreading them out evenly. Mash in the yolks and the pepper. Whisk flours together in a separate bowl. In tablespoon increments, sprinkle the flour over the potatoes and work in with the fork. By the third addition, you should be kneading the dough by hand. Season the dough to taste with salt.
3. Dust the counter with more flour and knead the dough to smooth and is not sticking whatsoever. You will have left over flour, so reserve for another batch. Divide the dough into fourths and then roll into ropes about a foot long (12”) and ½ inch wide. Cut each rope into equal sized segments and then roll each segment into a ball. Press each ball in the with your thumb. Repeat until all the gnocchi are formed. Cook immediately or cover tightly and refrigerate for up to 1 day before using. Freeze in an airtight container for up to 3 weeks.
Brown Butter Emulsion:
Melt the butter in a saucepan. The moment you can no longer see any milk fats, begin swirling the pan over the flame to brown the butter. The moment you see brown flecks over the bottom of the pan, add the water and remove from the heat. Blend with a wand mixer until emulsified. Pour over gnocchi and serve with Parmesan and fresh sage.
Photo credit: Knoxy
For more elegant gluten-free recipes, see NFCA’s Seasonal Gluten-Free Recipe Box.