Home Cooking 10

Homemade Gnocchi

Chuck | Sep 19, 200512:13 PM

I tried making gnocchi yesterday and found that the finished product was very soft and mushy.

I followed the recipe very closely but am wondering if there was anything I could have done to change the consistency of my dough: 1.5 pound potatoes, 1/2 cup flour, 1/2 cup parmesan cheese, 2 egg yolks, 1 tbspn butter, salt.

It was still very soft and sticky and I had read somewhere that you should use as little flour as possible when making them.

Should I have used semolina flour? Would that have solved my problem? Any other ideas out there?

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