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11

The primary difference between a dumpling and a noodle, besides shape, is leavening. Dumplings usually have either egg or baking powder to make them lighter. There's considerable bleedover in terminology here. It's reminiscent of the difficulty of defining "chowder". You're always finding a counterexample. I wouldn't be surprised if someone came up with ...


7

Yes, gnocchi store well in the fridge for a day or so, or in the freezer for longer term storage. It's best to try and keep the gnocchi separate (placing on a baking sheet or tray is best) so they don't stick together, and very well covered so that they don't absorb any odours in your fridge. If freezing, freeze on the tray until reasonably hard, and you ...


6

I typically use potato, flour and egg. Make. Freeze. Then, go directly from freezer to boiling water. Do not defrost first.


6

I'm going to propose a different cooking method that's closer to cooking it on the stovetop; gnocchi when cooked wrong can be quite dense. It's still edible, but it's not as enjoyable. take your cooking vessel, and heat up your cooking liquid (I'd go with just water, as we don't know how much liquid it's going to absorb, and we don't want too runny of a ...


5

To me the key is to work in as little flour as possible. And that means that the potato should be as dry as possible. That is why I say just bake the potato with the skins wrapped in tinfoil with some water and a little salt (you aren't tightly wrapping each potato, but rather wrapping 2-3 of them together loosely). Also mash then with a ricer, you ...


5

It's not traditional, but adding egg white is not unheard of, though in this example, it is not whipped. There are recipes for gnocchi with whole egg, egg yolk only, and no egg as well. It might contribute to fluffiness, but it also might throw off the consistency of the dough. As you do some research on gnocchi, you will note several other variables that ...


5

There are several styles of gnocchi. For potato gnocchi, use starchy, russet potatoes. Boiling, steaming, or baking will all work. I prefer baking, as it is easier to control the moisture content when mixing with eggs and flour. Pass your cooked potato through a ricer or food mill before adding eggs and flour (though some folks use a fork and like rustic,...


4

Some ideas: I like to do do pumpkin gnocchi. The dryer the pumpkin, the better, since you will need to add less flour and get a lighter result. It has a lovely sweet taste compared to potato gnocchi and goes really well with sage and butter or blue cheese sauce. The recipe in the link is just suggestive. My approach is to add an egg yolk and to keep adding ...


4

If they stay too long, they soak up water, get soggy or mushy and finally disintegrate, leaving you with a rather weird kind of lumpy potato soup.


4

Is it cheating to put the cheese inside the gnocchi? I've used grated hard cheeses to help take up some of the moisture from gnocchi before. If you use cheese, plus some herbs or spices (nutmeg is pretty classic, a bit of rosemary might be nice as an alternative, or even lemon zest), it shouldn't taste like a baked potato. I'd also be concerned with your ...


4

I think it's because there is water inside the gnocchi paste, which turns into vapor and builds up pressure. A little bit like why you shouldn't throw an ice cube in hot oil. You can pan fry them, but not deep-fry them.


4

The dough should keep for around a week in the fridge before changing texture, in my experience. So a day should be fine.


4

I think gnocchi should work best with varieties of potatoes that you think of as mealy, dry, and fluffy when cooked. The most common mealy potato is russet. From On Food and Cooking: Mealy types (russets, blue and purple varieties, Russian and banana fingerlings) concentrate more dry starch in their cells, so they're denser than waxy types. When cooked, ...


3

Noodles are thin and elongated. Dumplings are not. Both are unleavened dough cooked (frequently) in boiling water, but generally the distinction tends to fall along shape-based lines.


3

Your second suggestion sounds like the most likely option. As long as you had a sufficient layer of flour, it worked, but once it was wetted through, they started sticking and fell apart. This is usual for many wet and tender doughs. Overkneading is practically unheard of in potato based doughs. In bread, you can get overkneading when you knead so much ...


3

There seem to be a ton of gnocchi -recipees floating around... so I can really only guess which ones you ususally had. But for future batches try the following: If there are gluten-free semolina you can get, use those instead of only flour. One recipe I have calls for an egg-yolk, perhaps that is what your previous gnocchi had. How did you season? Nutmeg (...


3

I scatter them on a metal tray thinly coated with flour. Once the tray is full, it goes directly into the freezer. After the gnocchi are frozen on the tray, I dump them into a freezer bag. If you pile them to deep in the freezer before they are frozen (ie in a bag or box) they stick together. Out of the freezer, directly into boiling water. Do not need to ...


2

The beets probably contributed more liquid than planned. I would try blending them, then straining them through a chinois (use the back of a spoon to push out even more liquid after you allow gravity and a pinch of salt to do its work), and then blending the rest of the ingredients together using your hand-operated food processor. Adding more flour at this ...


2

Curry pumpkin (or squash) soup would work well. Just in time for colder weather!


2

I finally tried adding whipped egg whites to Gnocchi. The result? It was a triumph but needed careful handling. I whipped an egg white to soft peaks then put my potato through a ricer. Then incorporated the egg white to the potato and it worked great. Then I added just enough flour to make a Gnocchi roll. I cut it into single pieces with a dough cutter and ...


2

Put the gnocci in the tomato sauce with a little extra water to compensate for the absorption from the gnocci, and then microwave until done to your liking. You may need to add water as it cooks, if they are very absorbent. The cooking time is likely to be longer, maybe even a lot longer, than boiling. You will also want to stir every couple of minutes ...


2

The only answer that makes any sense (other than the "just for show" hypothesis) is that baking in salt does create a fluffier potato. That assertion is backed up by Cook's Illustrated and the Idaho Potato Commission [citation]. So, for the lightest possible gnocchi, start with the fluffiest possible potato. I've got to say though, roasting potatoes in salt ...


2

If your potatoes are prepared correctly before adding the other ingredients, then excess water should not be a problem. After boiling your potatoes until tender and draining them, I recommend placing them on a sheet pan and drying them in a 300° F oven for 5 minutes or so before passing them through your food mill or potato ricer. With properly prepared ...


1

I would use the water heater (or an electric tea kettle if there is one) for the gnocchi for a couple of minutes, then nuke the "cooked" gnocchis and the sauce together for 1-2 more minutes. (this is because the gnocchis need to fluff-up and expand in water, just using a microwave with water wouldn´t produce that because it would cook them from the inside ...


1

The less moisture the better so use floury potatoes like King Edwards or Golden Wonder and bake them rather than boil them.


1

Perhaps because gnocchi is cooked in the same way to a dumpling, by boiling in something like hot water/stock or steamed.


1

Possibly because they aren't normally dried out. It's probably just 'one of those things' - I don't think there is an ISO committee of food naming


1

I use a regular dehydrator after cooking at 40 degrees Celsius for 7 hrs. I store them dry in a masonry jar. This works fine and doesn't change anything. I also don't use eggs.


1

Boil the gnocchi till it floats to the top of the pan, drain it, leave it for a few minutes. Fry till brownish. I use olive oil to do mine, it always come out fine.


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