In recipes for potato gnocchi (potatoes, egg yolk, flour) it is commonly pointed out that you should work quickly, because with time the potatoes expel water and the dough becomes thinner. I'd like to ...
I was wondering about a detail of a recipe I recently read in a magazine. The recipe is for Gnocchi, so basically it's about making a potato mash dough. Instead of just boiling the potatoes, the ...
I've made gnocchi with different types of potato with mixed result. Can anyone recommend a type that is particularly good for making gnocchi?
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...