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Gnocchi

Any gnocchi pros out there?

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Any gnocchi pros out there?

Dipsy | Feb 15, 2004 09:52 AM

On a whim yesterday I decided to make gnocchi to serve to my dinner guests last night. I made it several hours ahead, and the end result was actually quite wonderful. Light and puffy, as they should be. But I very nearly didn't serve it, as to my horror, the gnocchi were very sticky and lost their shape when pulled off the "flour dusted" plate on which they had rested all afternoon. I doubled the recipe which had called for 1.5lbs of potatoes, 1.5 cups of flour and 3 eggs. I added quite a bit more flour when kneading the dough. How do I avoid a sticky mess next time? Should I not be afraid to add substantially more flour? I'm determined to get it right....

Thank you for your input!

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