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fun and helpful Gnocchi blog and film clip

post #1 of 8
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.     

post #2 of 8

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.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply
post #3 of 8
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.    

post #4 of 8

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!

post #5 of 8

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

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply
post #6 of 8
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?   

post #7 of 8
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.
post #8 of 8
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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