These rules do not constitute a recipe. Practice will get you to the right light Gnocchi. It is a very tactile experience that is difficult to describe, but easy to demonstrate.
1
Star with cold water, potatoes and salt. Cook with lid off until very tender.
Star with cold water, potatoes and salt. Cook with lid off until very tender.2Use big, old potatoes. Maybe 30 days old (they develop good starch content).
Use big, old potatoes. Maybe 30 days old (they develop good starch content).3Remove and peel potatoes when they are hot. Do not put them in cold water. Rice them immediately
Remove and peel potatoes when they are hot. Do not put them in cold water. Rice them immediately4Let the riced potatoes rest until they are very cold. They will absorb less flour, which will make them ultimately lighter.
Let the riced potatoes rest until they are very cold. They will absorb less flour, which will make them ultimately lighter.5Add no eggs or cheese, just a little flour to give them the right consistency. Keep them light adding a little flour at a time.
Add no eggs or cheese, just a little flour to give them the right consistency. Keep them light adding a little flour at a time.6Always make them into pillow shape by rolling dough into long tubes, cutting rolls ever 1 1/4 inch and lightly pinching the ends.
Always make them into pillow shape by rolling dough into long tubes, cutting rolls ever 1 1/4 inch and lightly pinching the ends.
