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fun and helpful Gnocchi blog and film clip

post #1 of 8
10/23/11 at 11:02am
Thread Starter 

http://madonnadelpiatto.com/2010/08/22/potato-gnocchi/  

 

I've been researching gnocchi recipies and came across this fun and helpful gnocchi article by a lady from Assissi.    '

 

If you have (potatoe) gnocchi tips of your own, please feel free to share them here.     

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post #2 of 8
10/24/11 at 4:00pm

I enjoyed the video, thank you for sharing it. Have you ever baked the potatoes instead of boiling ? I find them lighter and fluffier. Just a thought.

 

Thanks

Petals.

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post #3 of 8
10/24/11 at 7:06pm
Thread Starter 

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.    

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post #4 of 8
10/26/11 at 9:24pm

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.

cool thread - love gnocchi!

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post #5 of 8
10/27/11 at 6:02am

GJ,

 

They are mine too.

 

@ Stymie

 

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 .

 

Petals

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post #6 of 8
10/27/11 at 8:03am
Thread Starter 

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?   

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post #7 of 8
10/27/11 at 9:56am
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.
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post #8 of 8
10/27/11 at 10:34am
Quote:
Originally Posted by petalsandcoco View Post

I enjoyed the video, thank you for sharing it. Have you ever baked the potatoes instead of boiling ? I find them lighter and fluffier. Just a thought.

 

Thanks

Petals.

I tired using baked potatoes and I was very pleased how they turned out. Thanks for the video link.
 

 

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