After reading a recent post on incorporating vegetables into gnocchi (and presumably of potato/flour based pastas), I tried my own mixture of veggies and it came out great.
Here is where the consternation fits in - balancing the potato/vegetable:flour ratio to compensate for moisture while mixing. It took what seemed to be a lot longer than I thought it should, and I believe this was due to the moisture. Unfortunately, I do not have a stand mixer and hope someone can contribute a nice rule of thumb for dough and handmixing.
I started with even 1:1 ratio of pureed veggies (moisture squeezed out) to russet potatoes. for the sake of illustration lets say that came to about 6 cups of mix, I began adding all-purpose flour by the 1/2 cup, gradually folding each in with a wooden spoon in a bowl. Around the 4 cups mark I pulled the mix out and put it down on the counter and started adding it more aggressively while kneading the dough by hand (it was still sitcky enough that it left quite a cleanup). All told I think there was about a 6:8 cup ratio of potato/veggie:flour before i could start cutting and forking the little guys.
- I know it's loosely based around how much and which veggies are added, but does that 6:8 sound about right?
- Although stirring in some of the flour before putting it on the counter (to stiffen the initial mixture) seems necessary, once it holds together is folding the flour in necessary?
- What options do I have for playing around with the types of flour to cut back on moisture and minimize the amount of flour needed? (particularly, would it be better to move away from all-purpose?)
- Does it really just take forever to mix this stuff by hand?