Crispy Turmeric Gnocchi - Basic Spelt Flour Gnocchi Recipe - Egg Free, Dairy Free
*This post was sponsored by Hockley Valley Spelt Flour, available at Loblaws, Fortino’s, Zehrs, and Real Canadian Superstore, and more (visit their website to see a list of grocers).
To learn how to make a simple tomato sauce as pictured in this recipe post, watch my video below on how to make roasted San Marzano tomato sauce at home.
What is crispy potato gnocchi and is it easy to make at home?
Gnocchi is a variety of pasta that is a cross between noodle and dumpling. It is a traditional Italian food that has become very popular in North America within the last few years. Although gnocchi is not typically served crispy or fried, that has become the popular way to cook and serve it in Canada and the US, with companies like Trader Joes and other brands selling frozen cauliflower gnocchi, turmeric gnocchi, and other spin-offs. Crispy gnocchi is very easy to make at home and only requires four ingredients, and no pasta maker. I enjoy making it by hand because I find it meditative and calming, and the end product is so delicious.
Homemade crispy potato gnocchi served with a simple tomato sauce
How do I serve crispy potato gnocchi?
There are so many ways that you can serve this dish. Think of it like a pasta noodle, except crispy. In this post I have demonstrated it served with a simple tomato sauce, but you can also serve it with pesto, spring vegetables, tossed with cooking greens, or any other way that you can imagine serving pasta.
What is crispy potato gnocchi made of?
The ingredients in my crispy potato gnocchi are simply spelt flour, russet potato, salt, and turmeric. I only use Hockley Valley Light Spelt Flour. It is a Canadian, family owned company who specializes in spelt. The turmeric adds colour but also a wealth of flavor to such a simple food. Spelt flour is an important ingredient because it is so light and flavorful; it tastes much eartheir than typical white flour. When you are only using four ingredients, the flavor and texture of each one is so important because there is no hiding.
Tips for beginner gnocchi makers:
Because this dough has turmeric, I recommend wearing nitrile gloves, and laying down parchment paper or a kitchen towel underneath of your bowl and rolling mat. Turmeric can transfer to surfaces and stain, so it is important to make sure that your work surface is covered and protected. You are welcome to not use turmeric in this recipe, but be aware that the gnocchi will be much more pale and have a slightly different flavor.
How do I make the gnocchi crispy:
The rule of crispening food is that if something is moist or wet it will not crisp up. Gnocchi is first boiled in salted water. You are welcome to eat it after that - it is cooked, and can be tossed with any sauce you prefer. But to crispen it up you will need to drain the gnocchi on paper towel or a kitchen towel to dry off the excess moisture. Then transfer it to a non-stick pan with some olive oil (you don’t need a lot) and fry on medium heat until crispy.
The pungency of the turmeric intensifies after boiling and frying, and the spelt flour gnocchi look like little pieces of gold.
Recommended post: The Best Dairy and Nut Free Pastas
How do I shape my gnocchi?
This recipe is great for beginner gnocchi makers. There are different ways you can shape your gnocchi - simply cut into pillows as in the photo below, or rolled and pressed with the prongs of a fork like in my Hand Rolled Gnocchi recipe. The pillow shape is much faster to make, however the fork marks hold better on to sauce. This is up to your discretion. No matter what, your gnocchi will be delicious. Whichever shape you choose, consistency is key. Ensure that each piece is roughly the same size so that they cook in the same amount of time and have a consistent mouth feel.
Are you an egg-free household? If so, check out my recipe for Egg-Free Homemade Spelt Flour Linguine.
How many people will this serve?
The photo below might look like a ton of gnocchi to make in one go, but actually this batch serves 4 people, making it average size. Once you get in to rolling and cutting your gnocchi the process will go pretty quickly.
You can find my Spelt Flour Traditional Homemade Linguine Recipe here!
Ingredients for Crispy Turmeric Gnocchi - Basic Spelt Flour Gnocchi Recipe - Egg Free, Dairy Free
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
How to make Crispy Turmeric Gnocchi - Basic Spelt Flour Gnocchi Recipe - Egg Free, Dairy Free
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 the 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. Humidity and moisture level in your potato will have an impact on the amount of flour you will need. Using your hands is the best way to gauge the right consistency, and you may need slightly less or more than 2 cups of flour. 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 (this is a good time to start prepping your sauce!).
Prepare a surface for rolling and shaping. I used a Silpat mat dusted lightly with flour. 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.
Once you have formed your gnocchi, they are ready to be boiled. Bringa 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
Once you get the hang of making homemade gnocchi you will be making it all the time! It’s a great activity for beginner pasta makers, kids, or anyone who loves to get involved in the kitchen and enjoys a methodical and repetitive task to help them unwind.
Remember to check out Hockley Valley’s website for info on where you can find their pure spelt flour. Once you go spelt, you never go back!
My lovely little army of homemade gnocchi