Anyone ever made gnocchi?

Message Bookmarked

Bookmark Removed

So, gnocchi was mentioned on the "What tool don't you use" thread and I tried making it this past weekend. What an f'ing disaster. I riced my potatoes and then you're meant to kneed flour into them. Here's where I got 3rd degree burns all over my hands. I guess maybe I didn't use enough flour, because I dropped them in boiling water and when they rose to the surface, they looked like... doughy, slimey, soft pieces of crap. I took one look at them and threw them all away.

Has anyone ever made them? Any tips?

― Vermont Girl (Vermont Girl), Monday, 23 August 2004 10:42 (twenty-two years ago)

Wait, that's kinda what gnocchi look like, though.

― Casuistry (Chris P), Monday, 23 August 2004 14:30 (twenty-two years ago)

It probably matters what kind of potatoes and what kind of flour. Every pasta experiment I've done has been a total disaster (except for egg noodles), so I just buy it now.

― Jaq (Jaq), Monday, 23 August 2004 14:37 (twenty-two years ago)

well they do look like that in fact...but they shouldn't be slimey. And yes, it depends a lot on the kind of potatoes you use...but wait till I get in touch with my mum, she has all kind of tips (and I have an awful memory, so I never remember recipes)

― misshajim (strand), Monday, 23 August 2004 14:57 (twenty-two years ago)

don't forget, you need them to dry good and proper before you put them in the boiling water

― Vicky (Vicky), Monday, 23 August 2004 18:05 (twenty-two years ago)

I always find gnocchi kind of disappointing, even at restaurants. I can't tell if it's because the filling isn't flavorful enough, or that it's usually served with pesto, which maybe overpowers the flavor of the pasta, but it usually just seems like a big lump of doughiness.

― n.a. (Nick A.), Monday, 23 August 2004 20:30 (twenty-two years ago)

But that's what makes gnocchi so great! It's big lumps of potato-y doughiness!

― Casuistry (Chris P), Monday, 23 August 2004 20:46 (twenty-two years ago)

I had exactly the same problem with gnocchi. Slimy and too soft and altogether a lot of hassle for little result. Still, live and learn.

― Archel (Archel), Wednesday, 25 August 2004 09:23 (twenty-two years ago)

Apparently you have to use baking potatoes.

― Casuistry (Chris P), Friday, 27 August 2004 17:34 (twenty-two years ago)

You must be logged in to post. Please either login here, or if you are not registered, you may register here.