Potato Gnocchi Without Flour

To make the potato gnocchi without flour, first prepare the gnocchi dough: boil the potatoes starting from cold water for 30-40 minutes depending on the size 1. To check if they are cooked, pierce them with a fork, and if you reach the center easily, they are ready. Peel them and pass them through a sieve 2. Add the potato starch to the still warm mash 3.

Also add the saffron powder 4, then knead thoroughly 5 until you obtain a smooth and evenly colored mixture 6; this way, you will achieve the right consistency. Let the dough rest at room temperature for 20 minutes.

Transfer the dough onto a wooden work surface, without flouring it, and form thick logs of about 1 inch 7. Dust them with a bit of starch to create a light layer and cut them into pieces about 1 1/5 inches long 8. Place them on a tray lined with parchment paper and set aside while you continue with the recipe 9.

Proceed to prepare the almond cream: in a blender, pour the water and almonds 10, blend for at least a minute 11. Strain the obtained almond milk with a fine mesh strainer to separate the liquid part from the granular part, achieving a smooth result. Help yourself by pressing the mixture with the back of a ladle or spoon 12. The pulp that remains in the strainer should not be discarded, it can be used as suggested at the end of the recipe.

Pour the obtained liquid into a saucepan and bring to a boil, then add the cornstarch 13, which you have diluted with a little water. Also add the oil 14, salt, and white pepper. Stir with a whisk to combine, turn off the heat and set aside 15.

Now focus on the vegetables. Clean the broccoli and divide them into florets of the same size 16. Heat about 1 1/2 tablespoons of oil in a pan, add the broccoli 17 and salt. Cover with a lid and let roast on low heat for about ten minutes, without stirring; halfway through cooking add a splash of water to facilitate cooking 18. At the end of cooking, remove the lid to let the remaining water evaporate.

Clean the mushrooms and cut them in half so they are equally sized 19. In another pan, heat a generous swirl of oil, add the mushrooms 20 and sauté them for about 5 minutes on high heat 21. Salt only at the end of cooking.

Put a pot with plenty of water on the stove to cook the gnocchi. Meanwhile, pass the pink peppercorns through a coarse mesh strainer: collect the aromatic peel on parchment paper 22. The spicier inner part will remain to be set aside for other uses. Also chop the white and black peppercorns with a knife 23 and the dried cranberries 24.

Once the water has come to a boil, add the salt and cook the gnocchi for about a minute and a half 25. While the gnocchi are cooking, sauté the cranberries in a pan with a drizzle of oil 26 along with the chopped pepper. After a couple of minutes, deglaze with a ladle of cooking water 27.

Drain the gnocchi into the pan 28 and sauté them with the cranberries 29, while reheating the vegetables separately 30.

You are ready to plate: pour the almond cream on the bottom of the plate 31, then add the gnocchi 32, the mushrooms, and the broccoli 33.

Finish with the pink pepper peel 34 and grated lemon zest 35. Your potato gnocchi without flour are ready to be served 36!