Our cookbook of the week is Flour Lab by Adam Leonti with Katie Parla. Over the next two days, we’ll feature another recipe from the book and an interview with the author.With potato gnocchi, it’s all about achieving a “light and fluffy” texture. “You want it to really have that pillow,” says Adam Leonti. To achieve it — rather than mixing the dough with his hands — he cuts the ingredients together with a bench scraper, as he would when making biscuits.
In using rye, he also wanted to highlight the fact that freshly milled flour isn’t just about baking bread. “It can be monumental to your pastas and to anything else it gets in contact with,” says Leonti. And as much as Flour Lab is centred on providing the background people need to start milling their own grains, and cooking and baking with fresh flour, he emphasizes that the dish itself is all about balance.
Step 2Drain the potatoes and peel them while they are still hot. Pass the potatoes through a ricer and then press them directly onto a work surface. Distribute 2 cups of the flour, eggs and cheese evenly over the potatoes and season with the salt. With a bench scraper, cut the ingredients just until they come together. If the dough seems too wet, add the remaining flour, 2 tablespoons at a time. Knead the dough with your hands until the flour and egg are incorporated, about 15 seconds.
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