· recipe ·
Apple Cider Donut Gnocchi
Reducing apple cider concentrates both its sweetness and acidity. The flavor is familiar from cider doughnuts, though potato gnocchi have a different texture.
Time and servings
- Prep
- 45 min
- Cook
- 90 min
- Total
- 135 min
- Servings
- 6
Nutrition per serving
- Calories
- about 380
- Protein
- 5 g
- Fat
- 11 g
- Carbs
- 68 g
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Reduce the cider
Simmer the apple cider until reduced to about 3/4 cup180 ml and syrupy enough to lightly coat a spoon. Add a strip of lemon zest while it reduces, then remove the zest and add enough lemon juice to sharpen the glaze.
Heat the cooking water
During the last 10 minutes of reducing the cider, bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Make the cinnamon sugar
While the cider reduces, stir the granulated sugar and cinnamon together in a wide bowl.
Poach the gnocchi
Lower the shaped gnocchi into the gently boiling water. Lift them out as soon as they float and let their surfaces steam dry for 2 minutes.
Brown the gnocchi
Melt the butter over medium heat. Add the dry gnocchi and turn them as their broad sides become golden and lightly crisp. Lower the heat if the butter solids darken before the gnocchi brown.
Glaze and coat
Add enough reduced cider to gloss the hot gnocchi, then remove them from direct heat. Toss with the cinnamon sugar just before serving, adding more cider glaze at the table if desired.
