Home Cooking


gnocchi dough


Home Cooking 17

gnocchi dough

pinstripeprincess | Mar 27, 2006 07:54 AM

i've been attempting to make my own gnocchi and a few attempts have been made. i'm having issues with actually getting a dough that i can work with and still having pillowly soft pasta.

the ingredient list is:
1 lb potato
2 eggs
1 cup flour
salt and pepper to taste

the first time around one recipe told me to keep adding flour until i was comfortable, but i think i ended up doubling the flour and they were rather tough when i was done cooking them. even at this point i couldn't work with the dough easily.

the second time around i just started using spoons and making gnocchi quenelles, but it was still incredibly difficult to work with as they wouldn't retain their shape and looked well..... quite lumpy and malformed once out of the water.

any thoughts on changes to the recipe itself? possibly intermittently freezing the dough? if so when at? anything at all so that i can get my pasta ropes and easily just cut them up?

Link: http://tongueandcheek.ca

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