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Questions tagged [gnocchi]

Questions about gnocchi, small dumplings made from potato, semolina, or flour, usually served with a sauce.

3
votes
0answers
94 views

Why do my Gnocchi get sticky?

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....
5
votes
2answers
122 views

Home made beet gnocchi is sticky

First time I tried making gnocchi (or any pasta type). I followed the orders but my gnocchi are pretty sticky (maybe there's a better word?). It feels like a pasta that was overcooked on a low flame ...
2
votes
2answers
122 views

Can dry roasted squash be used effectively for gnocchi?

I roasted an entire pumpkin (specifically, a triamble variety). It was cut into large pieces and roasted with oil in an oven. I ended up leaving it to cool in the oven which I guess was a mistake ...
1
vote
1answer
1k views

Is there a difference in gnocchi between baking, steaming, or boiling potatoes?

I’m looking to make gnocchi. Lydia Bastianich says in her cookbook that we should boil the potatoes. Bryan Talbot says that we should bake them with a little bit of salt.
5
votes
2answers
458 views

Whipped egg whites in Gnocchi?

I have been wondering what would happen if I tried to make Gnocchi with whipped egg whites instead of egg. I was imagining it might make them light and fluffier. Has anyone ever tried it?
0
votes
1answer
90 views

Amount of time boiling gnocchi

When boiling potato gnocchi, I'm told that they should remain in the water until they float to the top. My question is, what happens to them the longer they remain in the boiling water?
0
votes
1answer
676 views

Can potato gnocchi dough be overworked or simply break?

I made potato gnocchi today but while kneading the dough I noticed that within the 5th minute of kneading the dough suddenly starting excessively sticking to my hands and to my bamboo cutting board. ...
2
votes
2answers
340 views

gluten free gnocchi tasting too much like potato

I made my first batch of gnocchi this weekend and after quite a bit of work, I got gnocchi that didn't taste great. The consistency was ok; they did not disintegrate when I boiled them for a couple ...
4
votes
1answer
2k views

What causes gnocchi to pop violently when fried?

I came across this video about frying gnocchi, and am now quite curious what causes the reaction shown, especially since gnocchi is made from potatoes, and we have all had a fried potato in some ...
0
votes
1answer
82 views

How long does it take for potato dough to become thinner?

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 ...
3
votes
2answers
5k views

Is there a technique to freeze gnocchi so they maintain their consistency?

I've made gnocchi, let them dry for 2 hours over the counter, place them in a plastic container with extra flour inside the freezer. Two days later I take them out of the freezer. After an hour the ...
2
votes
2answers
12k views

Can I cook gnocchi with sauce in the microwave?

Today for lunch at the office I have a package of gnocchi and a jar of tomato sauce. We have a microwave and a water cooler/heater. Is it possible for me to actually cook this up?
2
votes
1answer
174 views

Cooking potatoes - baking covered in salt for mashing

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 ...
2
votes
3answers
39k 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 ...
3
votes
2answers
18k 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
5k 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?
12
votes
3answers
6k 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 ...
16
votes
5answers
23k 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 ...
11
votes
2answers
1k 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 ...
12
votes
6answers
3k 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...