Questions about gnocchi, small dumplings made from potato, semolina, or flour, usually served with a sauce.
0
votes
3answers
4k views
Can I store raw gnocchi dough in the fridge?
I made gnocchi dough earlier this evening. It was my first time, so I took a bit of dough and made myself some dinner with it. It was great.
But I still have some dough left over. Since it's quite ...
1
vote
2answers
3k views
Types of potato for making gnocchi
I've made gnocchi with different types of potato with mixed result. Can anyone recommend a type that is particularly good for making gnocchi?
10
votes
6answers
1k views
Why is gnocchi a dumpling and not a noodle?
I've recently been told that gnocchi is technically a dumpling, not a noodle. What about it causes gnocchi to fall under the dumpling category?
10
votes
3answers
2k views
Can I preserve fresh potato gnocchi by drying it?
I have a lot of potatoes to use, and I am making a large batch of Gnocchi. I plan to freeze much of it, but I was wondering if it's also possible to dry the fresh Gnocchi and store in a sealed ...
12
votes
3answers
4k views
How do I make Crispy Gnocchi
This is turning out to be harder than I expected. I had gnocchi at a restaurant which had a crispy outside. I fail to consistently achieve this.
I have tried shallow frying — gnocchi just absorbs all ...
10
votes
2answers
472 views
How to prepare gnocchi dough for mixed ingredients?
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 ...
11
votes
6answers
1k views
Gnocchi - best fluffy technique
What is the best way to ensure prepared gnocchi is light and fluffy, not lumpy and soggy? I've seen tips saying to use more flour, to use less, to add ricotta cheese, to air dry...
