I am having trouble getting my gnocchi to behave properly. I nailed the recipe a few years ago but haven't made any in between and now they turn out sticky after cooking. The dough behaves wonderfully. During cooking the gnocchi come to the surface as usual, I take them out, drop them in some sage butter and that's where they all stick together as one lump.

This is my method:

  • Bake potatoes
  • Peel while very warm
  • Rice
  • Add 10% flour (I also tried 20%, 25% and 30% - no change, 30% only made the dough fall apart)
  • Add salt and nutmeg
  • Knead gently
  • Roll, cut, shape ridges
  • Cook in boiling water

There is no egg in my recipe. Back then I did not use any and I have had plenty of amazing gnocchi without egg and in my experience egg tends to make gnocchi rather chewy.

I am aiming for a very light texture with just the right bite on the outside, as though there was an extremely thin skin on the outside.

That's actually almost what I get before cooking the gnocchi. What I am getting after cooking are very soft and sticky gnocchi with good flavour but they just don't have the right texture.

The dough in this recipe is a pleasure to work with. I am using waxy potatoes because the dough from starchy ones just falls apart. Maybe that is the key to my problem: We had an extremely dry summer in Europe and potatoes do not behave as usual - I keep hearing that from my potato farmer as well as chefs.

Can you explain why this happens?

  • 2
    Potatoes gnocchi are indeed sensitive to potatoes in a very unpredictable way. Why do not try two batches at once? Potatoes from the farmer and potatoes from a wide market or so? At least you could see differences – Alchimista Dec 15 '18 at 15:10
  • Apparantly that's what I'm going to have to do. – fertchen Dec 18 '18 at 13:34

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