Anybody out there a gnocchi expert? After trying several recipes it always seems to turn up sticky. Is it better to make it in large batches or small batches? Also what is the best potato to use?

Thanks for you help.

[Nicko]

The most important thing in making a good Gnocchi is to have the cooked potatoes as dry as possible. If you have too much moisture then you will need to add a greater amount of flour which will result in a rubbery, heavy gnocchi.

As for what potatoes to use I would suggest using yellow or russet potatoes.

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Best Regards,

Nicko
nicko@cheftalk.com

[Greg]

Rice the potatoes and lay them out in a thin layer on a sheet pan. Leave them in the cooler overnight,uncovered. I use this method for potato dumplings and it works great.

Roast the potatoes, rice the potatoes, add as little flour as possible. The easier they are to shape, the gluier/heavier they'll be in your mouth. BTW, I've never tried this, but a bartender who once treated me kindly told me that her Italian Grandmother (that's right, an authentic gran'ma recipe) used bisquik in her gnocchi.

[youla]

I am from australia and wonder what "bisquick" is ? please fill me in...

[Wambly]

bisquick = biscuits in a box.

It is another of our great American contributions to the world's culinary community .. just add water, form, and bake


Wambly

[youla]

an italian friend of min showed me this trick for gnocchi[ by the way I use any potato and add enough flour to make a firm paste I know some potatoes are better than others but some that arent true gnocchi potatoes have more flavour as well!] any way after you have your gnocchi dough ready..get a grater yes a grater one of the stand up kinds is best...make sausages of the dough then cut off into desired lengths and roll down the smallest grating side of the grater to make the indentations on the grater.. gives a good presentation. even though I have no true recipe for gnocchi...my italian neighbour wants my recipe!

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