I am looking for some advice on how to perfect my potato gnocchi. I have been rolling gnocchi for years, with many different methods and many different ingredients, and I know that there are many schools of thought about how it should be done. I prefer to bake russet potatoes as I believe that roasting yields better flavor than boiling and retains more nutritional value, and I like to make my dough without egg so that I have a great vegan option if I need it. I don't have a ricer, so I use the finest side of my box grater, and I try to use as little flour as necessary. Rough estimate basic recipe is 6 medium sized (70 count) baked and peeled russet potatoes pushed through the finest side of the box grater so that there are no lumps, about 2 cups AP flour, and 2t kosher salt, gently incorporate all ingredients and knead together into a nice oblong dough, cut out 1/8 and roll out by hand starting in the center and working outwards to create a long uniform cylinder 3/4 inch thickness, then cut the gnocchi into 1 inch pillows. I like to sear my gnocchi in a saute pan and finish by building a sauce in the pan. My problem is in the rolling process sometimes they are perfectly smooth little pillows and sometimes they are cracked and inconsistent. I can appreciate the rustic imperfections of a hand made product to an extent, but the chef in me wants consistent perfection. I am also humble enough to know that I don't know it all, and I welcome any suggestions from the chef's out there who have more experience or a technique that I don't know about.
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3/22/16 at 11:25pm