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fun and helpful Gnocchi blog and film clip

1K views 7 replies 4 participants last post by  shnooky 
#1 ·
#3 ·
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.    
 
#4 ·
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!
 
#5 ·
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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