I made a batch of gnocchi a few days ago following this recipe:
8 large yolks
1 cup grated Parm
2 cups ap flour
It's the same recipe I always use and it usually turns out fine. The only difference this time was it was a hot and very humid day. The flour didn't get the mix to a dough stage...it was more like batter, so I added at least another two cups. It was still a very soft dough but I didn't want lead balls and I thought I'd just end up with lovely soft fluffy gnocchi. NOT. It is more like soft, doughy overcooked pasta. So sad.
I'm just wondering if I should pitch it all or if there is some technique to rescue this.
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