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Gnocchi fail...help?

No specific recipe. I've been looking at many recipes and videos and checking out the amount of flour (and sometimes egg) is being suggested for a certain amount of potatoes. So far I've seen as little as an eighth of the weight of the potatoes in flour and as much as half. I tried an eighth last night and the dough came together, and they held their shape during boiling, but just sort of fell apart in your mouth. Not in a pleasing, 'melts in your mouth' kind of way, but more in a wallpaper paste kind of way.

May 28, 2010
transducr in Home Cooking

Gnocchi fail...help?

Boiling the potatoes with the skins on and ricing them after. Mixing egg, flour and salt while they're still warm.

Seems everyone has a different opinion of what's important to do when. Read a few recipes where it said to mix once the taters were cool and some recipes (and videos) where they stress the importance of doing it while the riced spuds are still warm/hot.

Sounds like this might be a flour ratio thing?

May 28, 2010
transducr in Home Cooking

Gnocchi fail...help?

My gnocchi tends to fall apart into a thick paste while chewing. What am I doing wrong? I tried putting in more flour, which seemed to help, but also made the gnocchi incredibly heavy.

Am I not kneading the dough enough? Not mixing them together at a hot enough temp in the beginning? Is it just a flour to potato ratio thing?

Speaking of which, what's a good rule of thumb for flour to potato ratio?

May 27, 2010
transducr in Home Cooking