Potato Gnocchi Tater Tots

I haven't had this much fun making a recipe in a long time.  I noticed these little treats in Food and Wine Magazine and hoped they would taste as good as they looked - they were better! What a blast kneading the fluffy potato with a little flour and arrowroot, rolling it into tiny logs, boiling then frying them to golden brown perfection. They taste way better than the tots you find in a bag. 

These tater tots aren't something I'd make every week, but make a great, fun break from the every-day . . . You could make them with your kids or friends while watching a game on TV, then celebrate victory with crunchy, heavenly potato bites. Coconut oil would be great to fry with, but can be very cost prohibitive. In my research, I've discovered peanut oil is good when frying occasionally.  Serve the tots with a good organic ketchup or use this delicious recipe from "Kiss My Spatula" for the homemade variety.


Potato Gnocchi "Tater Tots"
adapted loosely from Food and Wine
Serves 4

3 large baking potatoes, about 2 pounds, scrubbed
1/4 cup plus 2 tablespoons arrowroot
6 tablespoons whole wheat flour
1/2 cup pecorino romano cheese, grated
1/2 teaspoon sea salt
1 large egg, beaten
Peanut oil, for frying
Organic ketchup

Preheat oven to 375°F and adjust rack to middle position.  Place potatoes in oven and bake for about 1 hour until a knife can be inserted without resistance.  Cool potatoes. 

Cut the cooled potatoes into large chunks and press them through a ricer into a large bowl.  Discard the skins (I baked them in the oven with a little butter and salt until crispy - a great snack!).  Add the arrowroot, flour, cheese, salt and egg to potatoes and stir until combined.  Knead the mixture with your hands until it forms a soft dough.  Cover the bowl with a clean towel and let it rest for 15 minutes. 

Bring a large pot of water to boil and also fill a large bowl with ice water.  Divide the dough into 4 portions and roll each piece into a long rope about 1-inch thick.  Cut the rope into 1 1/2-inch long pieces.  Repeat with remaining 3 pieces of dough.  Add 1/2 of gnocchi pieces to boiling water and cook until the dough rises to the top, about 45 seconds.  Immediately remove from the pot with a slotted spoon and place into the bowl of ice water.  Repeat with remaining dough.  Using a slotted spoon, remove gnocchi from ice water and place on a dry, clean dish towel.  Allow gnocchi to dry, about 30 minutes.

Heat 2 inches of oil in a large saucepan to 375°.  Carefully add 1/3 of the gnocchi to the oil and fry, turning the gnocchi until golden brown.  Remove from oil and place on a baking sheet lined with paper towels.  Repeat with remaining gnocchi.  Sprinkle with salt and serve immediately with ketchup.