World of Gnocchi

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Sourdough Discard Potato Gnocchi

A starter at 100% hydration contains equal weights of flour and water. That balance matters when using discard in dough.

Sourdough Discard Potato Gnocchi

Time and servings

Prep
50 min
Cook
80 min
Total
130 min
Servings
4

Nutrition per serving

Calories
about 540
Protein
15 g
Fat
24 g
Carbs
65 g
  1. Bake and rice the potatoes

    Bake and rice the potatoes

    Pierce the potatoes and bake at 425°F220°C until tender. Peel them while warm, pass the flesh through a potato ricer or mash until smooth, and spread it out so surface steam can escape.

  2. Measure the discard

    Stir the discard

    Stir down the measured refrigerated 100% hydration discard. Use plain wheat discard with a clean, sour aroma, discarding any with mold or unusual discoloration.

  3. Mix the discard dough

    Mix the discard dough

    Fold the discard and 1/2 tsp3 g of the salt through the warm riced potato, then fold in the additional flour just until cohesive. Rest for 10 minutes; do not introduce a long fermentation stage.

  4. Roll and cut the dough

    Roll and cut the dough

    Divide the dough, roll each portion into an even rope on a lightly floured surface, and cut the ropes into bite-size pieces.

  5. Add the ridges

    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.

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  6. Prepare the finish

    Prepare the finish

    Thinly slice the garlic and chives and finely grate the Parmesan. Let the creme fraiche lose its refrigerator chill while the water heats.

  7. A pot of water heating on an electric stovetop

    Heat the cooking water

    Bring 3 quarts3 liters of water to a gentle boil and add 1 1/2 tsp9 g of the salt.

  8. Make the garlic butter

    Make the garlic butter

    While the water heats, melt the butter over medium-low heat, add the garlic, and cook until fragrant and pale gold. Add the black pepper and remove the pan from direct heat.

  9. Heat the cooking water and poach the gnocchi

    Poach the gnocchi

    Lower in the shaped gnocchi and lift them out as soon as they float, allowing excess water to drain.

  10. Sourdough Discard Potato Gnocchi

    Finish with creme fraiche

    Turn the hot gnocchi through the garlic butter. Fold in the creme fraiche away from direct heat, then finish with chives and Parmesan.

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