· recipe ·
Crispy Gnocchi Lunchbox with Ranch
Chilled gnocchi have a firmer bite and softer crust than freshly fried ones. A separate dip cup keeps the ranch from soaking in before lunch.
Time and servings
- Prep
- 60 min
- Cook
- 75 min
- Additional
- 25 min
- Total
- 160 min
- Servings
- 4
Nutrition per serving
- Calories
- about 720
- Protein
- 17 g
- Fat
- 41 g
- Carbs
- 73 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.
Heat the cooking water
Bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Poach the gnocchi
Lower in the shaped gnocchi, lift them out as soon as they float, and let their surfaces steam dry for 3 minutes.
Air-fry until crisp
Toss the gnocchi with the olive oil. Air-fry at 400°F204°C, turning after 6 minutes, until golden and dry at the edges, about 11 to 13 minutes total.
Chill the gnocchi
Spread the air-fried gnocchi in one layer in a shallow container. Let the steam escape briefly, then refrigerate until cold before packing, allowing about 35 minutes. Prepare the lunchbox pieces while they chill.
Prepare the lunchbox pieces
While the gnocchi chill, cut the cucumber, carrots, cheddar, and apple into easy-to-eat pieces. Squeeze lemon juice over the apple and turn gently to limit browning.
Pack cold with ranch separate
Divide the cooled gnocchi and prepared accompaniments among chilled containers without adding ranch. Pack the ranch in sealed dip cups and keep the lunchboxes refrigerated until transport with a cold pack.
