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How hard should gnocchi be?

#1
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4/21/09 at 7:51pm
  • Joined: March 2005
  • Location: Illinois
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How hard should gnocchi be?

I had some at a restaurant that was just a little bit harder than mashed potatoes, is that normal?
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#2
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4/21/09 at 11:37pm
  • Joined: January 2007
  • Location: Wales
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I believe adding egg yolk to the mixture makes gnocchi harder. Making them without egg is a little tricky but produces a much lighter result. I learnt that from Marcella Hazan's Classic Italian Cooking.
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#3
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4/22/09 at 2:56am
  • Joined: May 2006
  • Location: PALM BEACH FLORIDA
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Try just egg white, it holds together yet not heavy like yoke.:bounce:

CHEFED

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#4
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4/22/09 at 4:04am
  • Joined: January 2007
  • Location: Wales
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Top tip! Thanks chef.:chef:
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#5
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4/27/09 at 1:58pm
  • Joined: March 2009
  • Location: Winter Park, FL
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One other note, I learned in making them at home...

Make them and cook them... don't let them sit or freeze them. The come out lighter and better tasting.

Last time I made a pumpkin gnocchi and I had the dough 'perfect' and made them ahead of time for dinner the next night. Not good... they got soggy as the glutens are still working and they just didn't fare out. I tried the same with freezing them with the same result.

Going forward, I now always make them and to the water....
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