Commercial Gluten-Free Potato Gnocchi Formulation: Tapioca Starch Binder
Commercial chef recipe for gluten-free potato gnocchi using ARCO Sweet Tapioca Flour as a boil-stable binder. High-speed commercial pasta production.
Solves the soggy breakdown of gluten-free gnocchi in commercial pasta boilers. ARCO Sweet Tapioca Flour provides the ideal tensile strength so gnocchi retain distinct ridges and tender bite when tossed with heavy sauces.
Commercial Formula Ingredients
Scaled Batch- ARCO Sweet Tapioca Flour (Polvilho Doce)4.5 kg
- Steamed Russet Potatoes (Riced Dry)9.0 kg
- Pasteurized Liquid Egg Yolks900 g
- Fine Sea Salt & Grated Nutmeg90 g
- ARCO Tapioca Starch (Bench Dusting)1.0 kg
Production & Culinary Method
Potato Dehydration & Ricing
Bake or steam russet potatoes in skins. Peel while hot and pass through a commercial drum ricer onto stainless tables. Spread thin to cool and let steam evaporate completely.
Starch Integration & Gentle Folding
Sprinkle ARCO Sweet Tapioca Flour, egg yolks, salt, and nutmeg over riced potatoes. Fold gently by hand or slow paddle mixer for 90 seconds until a soft, uniform dough forms.
Extrusion & Gnocchi Board Ridging
Roll dough ropes (2cm diameter) and cut into 2cm pillow nuggets. Roll quickly over wooden gnocchi boards or pass through automatic rotary gnocchi former.
Commercial Kettle Boiling or IQF Freezing
Drop into rolling salted boiling water (100\u00b0C). Cook until gnocchi float to the surface plus 45 seconds (total ~2.5 mins). Lift out with perforated spider.