One of the hardest things about eating 100% local during last year's challenge was missing starchy staples like bread, pasta, and rice. I'm therefore experimenting with a potential pasta substitute: gnocci! The recipe below is a work in progress--the resulting gnocci varies greatly with the kind and amounts of potatoes used, how they're cooked, and how much of the other ingredients are added.
Olin and Kasha mentioned potential sources for local "flour" or making your own out of starchy local ingredients--I would love to give some of these a try, for the consistency and taste of the gnocci is still mostly like potatoes, though poi powder does add a subtle sweetness. If you experiment, please post so we can have "pasta" during Eat 100% Local week!
100% Local Gnocci Experiment
locally grown potatoes
poi powder or some other locally sourced “flour” (I used Taro Brand poi powder)
drizzle of macnut oil
Microwave, bake, or boil potatoes. Place cooked potatoes in a large pan, skin them, mash them, and spread them out in a layer to cool enough so you can handle them comfortably.
Make a loose pile of the potatoes, add a drizzle of oil, crack two eggs or more over them, and knead the mixture until well blended.
Begin to knead in the poi powder, a little at a time, until the mixture is similar to bread dough in texture. Let it rest for about 15 minutes.
Take a small section and roll it into a rope, about ½ inch in thickness. Using a fork, cut off small sections (about ½ inch in length) and score each section with the fork.
Continue until all dough is processed into little gnocci “pillows”.
Liberally add Hawaiian salt to water in a large pot. Heat to a rolling boil. Add gnocci to the water, scoop them out when they float to the surface. Drain and toss in a sauce of your choice: Macnut pesto? Local roasted tomatoes and fresh basil? Browned local butter and fresh sage? You can also add sauteed Hamakua mushrooms, other sauteed veggies, local beef or chicken strips.
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