Guests always clamored for her gnocchi when they came for dinner. So I could barely hide my disappointment when I first ordered gnocchi at an American restaurant. They were tough and chewy, hard to eat after the first few bites. And the gnocchi you buy in stores, I soon discovered, suffer from the same unappealing texture.
If this was what Americans thought of gnocchi, I realized, they must be wondering what all the fuss is about. But you do have to pay attention to a few key points in the process to achieve the right texture. First, use russet potatoes. Never use a blender or a food processor, or the potatoes will turn into glop. The culprit in tough gnocchi is usually one of two things or both : too much flour in the dough or too much kneading.
Classic Italian homemade gnocchi are pressed on a fork to curl them and impart the traditional ridges. To save time, I just cut them in small squares and leave them as cute little pillows. Finally, I like to toss gnocchi with a rich, hearty sauce.
In Italy, gnocchi are usually served after appetizers antipasti as a first course or primo piatto , instead of pasta. When Italians eat gnocchi this way, the portions tend to be on the small side. However, gnocchi can just as easily be served as a main course, preceded or followed by a light green salad. The servings here are for gnocchi served as a main course. You can serve freshly made gnocchi right away or within a couple of hours, or you can freeze them for later use.
Transfer them to a large zip-top bag or several smaller bags and freeze for up to two months. Cook frozen gnocchi in boiling water in two batches. Lovely article! I am going to attempt to make some gnocchi using roasted kabocha squash as the base, and I wanted to get some tips, and this certainly provided those, as well as a beautiful story! This is some thing very amazing.
I was in search of such a beautiful writing. Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week. By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy.
You may unsubscribe at any time. Newsletter Shop Help Center. Home Cooking. Log In Sign Up. So I tried to make gnocchi tonight Any idea what went wrong?? Want to stay up to date with this post?
Log In or Sign Up to comment. Put the potatoes in a pot, fill with cold water then bring the water to a boil. With this method, the skins will be less likely to split open. If the potato absorbs too much water when being boiled, it will also absorb too much flour. The less amount of flour used, the better the gnocchi. Never dump the entire amount of flour into the potatoes, but gradually add it in.
Stop when you are just able to form the dough. Over-kneading the dough will create too much gluten, and will leave your gnocchi rubbery. Put the potatoes with their skins on in a large pot. Fill with cold water, then bring to a boil and cook until the potatoes can easily be pierced with a fork; drain.
Let the potatoes cool to the touch then peel them. Now pass them through a potato ricer, letting them fall into a bowl. Flour a large work surface and dump the partially formed dough out.
Knead and add a little more flour at a time until the dough just comes together as a ball. Roll into a large loaf, then cut it in slices like you would a loaf of bread. Roll out each slice into a bread stick. Slice in small pieces. You may cook them directly as they are, or to give the gnocchi texture so that the sauce still better to them, roll each piece off the back of a fork or off a wooden paddle for gnocchi like shown in the photo.
Bring a large pot of water to boil then add coarse salt.
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