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How hard should gnocchi be?

post #1 of 5
4/21/09 at 7:51pm
Thread Starter 
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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post #2 of 5
4/21/09 at 11:37pm
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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post #3 of 5
4/22/09 at 2:56am
Try just egg white, it holds together yet not heavy like yoke.:bounce:
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post #4 of 5
4/22/09 at 4:04am
Top tip! Thanks chef.:chef:
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post #5 of 5
4/27/09 at 1:58pm
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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