Took my maiden voyage last night and I did bake the spuds. Was very disappointed in how they turned out. Tasted like unseasoned mashed potatoes. I'm guessing I didn't use enough flour. Dough1 was very light, I guess too light. The dumplings did not fall abart in the water so I guess that was a moral victory. Resort to buying a frozen gnocchi and will use with my leftover sauce. I haven't eaten them enough to have a sense of what they should be like.
Gnocchi is one of my favorite things to make. I get great results making large batches weekly in a kitchen that I work in. While it's important not to over flour I feel as though most cooks that I have seen render poor results tended to under flour the dough. Once you have the right amount of flour it's equally important not to over knead. I generally let the dough chill for fifteen to thirty minutes in a cooler before rolling out and cooking off. Another thing that may add a little punch to your gnocchi dish that I like to do - gently gently searing and sautéing the outside of your dumplings before adding your sauce.. this will just add a new textural dimension which some may not like. It may just be my personal preference but it seems to go over quite well with those that eat it.
The aim : To mix until "just combined", knead until "just" soft, touch as "little" as possible.
Try to have everything prepped first. When you scrape the potatoes, use a mit or a towel to hold them so you don't burn yourself. Its good to work the potato while its med-hot. This is the way I do it, but you will find other suggestions.. ....eggs at room temp.
Use good potatoes , I use russet and a good grade flour wouldn't hurt .
Garrett and Petals (or coco), thanks for the help. I will try again. Garrett, I am unsure what you mean by "sear and saute". Is that just a quick,hot saute in a little oil?
Yes stymie a little oil in a hot pan but you will have to keep the pan an gnocchi moving so they don't stick and burn. Then lower heat and add your herbs, spices,sauces and or cheese.
I tired using baked potatoes and I was very pleased how they turned out. Thanks for the video link.
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