Hi all. Not sure where to post this, thought that here might be a good place to ask this question of mine.
Been trying to make gnocchi, however they are always too soft. It's supposed to be fluffy/slight chewy on the exterior, but mine has totally no resistance to the bite. Am I kneading too little? Also, mine is not so soft that it breaks apart with boiling and mixing with the pasta sauce. It actually holds up quite well. It just breaks like mashed potato in the mouth.
This is the recipe that I follow: 900g boiled potatoes to 128g all purpose flour and about 1-1.5 yolk Cut flour into potato and drizzle yolk, then mix.
I do not knead much, for fear of overworking the gluten. Could that be the cause? Should I consider using bread flour?
Thanks for reading!