Gnocchi
Posted by Gina on Mar 15, 2009
I was wondering if you know what the secret is to making a gnocchi that does not have a “gummy” consistency when eaten. The gnocchi I’ve had at some of the better trattoria’s in Italy had a soft, melt-in-your-mouth type consistency, but my homemade gnocchi is chewy. Any hints on how I can imitate the better Italian version? (as an aside, Trader Joe’s sells a couple types of gnocchi from Italy, but I noticed they are also gummy/chewy. I’m starting to think that is what gnocchi consistency is intended to be!?) -Joan
I agree that there is nothing else like tender delicate handmade gnocchi that melts in you mouth! But I must admit that achieving this quality is a bit tricky and requires practice.
I have found that recipes that call for baking the potatoes rather than boiling them yield a lighter, fluffier dumpling. This is because there is less water in the dough which cuts down on the gumminess. Also, I like recipes that call for a little bit of baking powder because it gives the gnocchi extra lightness when they are boiled.
Here is a recipe that I have had success with:
5 lbs russet potatoes
2 1/2 tsp salt
2 3/4 tsp baking powder
4 egg whites
3 3/4 cups unbleached all-purpose flour
-Pierce potatoes and bake at 400 degrees until tender.
-Peel potatoes while warm and press through a potato ricer or food mill.
- Mix potatoes, salt, baking powder, and egg whites in a large bowl.
-Add flour (a little at a time) and mix with hands until the mixture forms a rough ball.
-Divide dough into two batches keeping one covered
-Knead dough on a dry, lightly floured board until smooth (about 3-5 minutes).
-With a sharp knife cut a piece of dough and roll into a rope about the thickness of your index finger.
- Cut rope into 1 inch pieces and form slightly.
- Boil in gnocchi in batches in salted water until they float.
-Remove them gently with a slotted spoon allowing most of the water to drip off before adding them to your warm sauce.
Some other notes:
-Give yourself a few chances to make this recipe or one like it because getting a feel for how much to knead the dough takes some doing. Feel free to cut this recipe in half to get some practice.
-If the gnocchi falls apart or disintegrates when put in boiling water then you will probably need to work the dough a bit longer or add a tiny bit if moisture to the dough.
- If the gnocchi are gummy or not tender then you may need to cut back on how much the dough was needed or add a bit more flour to the mix.
-Have the sauce you are going to flavor the gnocchi with ready to go because once the dumplings are cooked they need to be eaten and not handled too much
Hope this information helps and you are able to make the gnocchi of your dreams!
couscous ratio
Posted by Gina on Jul 24, 2008
Can you give me the ratio of water to couscous for reference? I am tired of relying on a recipe when I just need some couscous! -Jamie
The ratio is 1.5 parts water to 1 part couscous. To figure out how much couscous you will yield when making a batch, the rule in general is, what you put in is what you will get out. Meaning, if you are making 1 cup of couscous you will need to add 1.5 cups of water, the total of the two equals 2.5 cups cooked product. This is a general rule and can be applied to all grains. With this information you can easily adjust the quantity with out having to follow a recipe!