Melt in Your Mouth Kamut Almond Gnocchi Recipe
Versatile, oil-free, vegan pillowy dumplings
Equipment
Ingredients
- 270 grams raw almonds ( alternate: blanched almonds)
- 230 grams Rejuvelac ( see main post for alternates )
- 270 grams Kamut berries ( or Kamut flour )
- 8 grams salt
Instructions
Prepare Almond Ricotta
- Soak raw almonds in double their volume of water for 12 hours.
- Drain water.
- Peel skins off almonds and discard.
- Blend almonds with Rejuvelac in high speed blender for about a minute until smooth. (Depending on blender, this may need to be done in batches )
Prepare Kamut Flour
- Grind Kamut flour at a medium fine setting in micronizer mill.
Prepare Gnocchi Dough
- Combine Kamut flour and salt in a mixing bowl.
- Add almond ricotta and mix using Danish dough whisk.
- Shape dough into a ball and let rest in the refrigerator for at least an hour or overnight.
Shape Gnocchi
- Transfer dough to silicone pastry mat and shape into a rough rectangle.
- Divide dough into strips using bench cutter. (Wet bench cutter in between cuts if it gets sticky.)
- Roll out each strip gently until it is roughly a one inch in diameter log.
- Cut log in half, then in quarters, then eights etc until you have half inch dumplings.
- Carefully transfer gnocchi to parchment paper covered tray, keeping each gnocchi separate so they don't stick. (Base recipe will fill two trays.)
Freeze Gnocchi
- Place tray in freezer for at least 10 minutes, (an hour is best).
- Gnocchi can be transferred to freezer bags or tupperware for long term storage.
Boil Gnocchi
- Fill up pan with water and bring to a boil.
- Transfer gnocchi directly from freezer into pan, about two portions at a time (32 gnocchi).
- Once gnocchi are floating, cook for one more minute.
- Retrieve gnocchi using spider strainer
Serve Gnocchi
- Serve gnocchi with sauce of choice.
Notes
Please see main post for recipe notes.
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