Sourdough Gnocchi (made with discard)
Servings: 4 people
Homemade Sourdough Gnocchi made with sourdough discard, baked russet potatoes, and freshly grated parmesan. Pillowy, golden, and ready in under an hour. This easy sourdough discard recipe turns a simple pantry into an impressive from-scratch dinner that tastes like it came from a restaurant kitchen.
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Ingredients
- 2 Russet Potatoes
- 60 g Sourdough Starter (active or discard)
- 100 g Flour
- 100 g Parmesan Cheese (freshly grated)
- 1 Egg
- 1 tsp Salt
Instructions
- Preheat the oven to 425°F. Poke holes around both russet potatoes and bake them on a baking sheet for 35 minutes until tender.
- Once the potatoes are baked, gently remove the skins and mash them in a mixing bowl. Allow the mashed potatoes to cool for 10 minutes. Then, add the sourdough starter, flour, parmesan cheese, egg, and salt. Mix to combined, then remove the dough from the bowl and knead on a floured surface for 2 minutes. Add small amounts of extra flour as needed until the dough comes together.
- Begin boiling a large pot of salted water. Separate the gnocchi dough into 4 large chunks. Roll each ball of dough into a log, roughly 1” in diameter. Using a knife or bench scraper, cut the logs into ½” pieces.
- Boil the gnocchi for 5-7 minutes.