Gnocchi

[matadorph]

Saturday I tried to make gnocchi for the first time and was disappointed with the results. Anyone have any tips for perfect gnocchi?

Here's what I did:

I baked three large russet potatoes at 375 for about 55 minutes, then let them cool slightly before scooping 'em out from their skins. I then grated the potatoes with a cheese grater (I don't have a ricer) while still warm. I blended one egg into the potatoes and gradually added about a cup of flour before working the mixture into a ball of dough.

I'm not sure what I did wrong, but the gnocchi was heavy and kinda bland. Not enough flour? Overworked dough?

[Limey]

Anyone have any tips for perfect gnocchi?

Gno.

[JimR]

Saturday I tried to make gnocchi for the first time and was disappointed with the results. Anyone have any tips for perfect gnocchi?

Here's what I did:

I baked three large russet potatoes at 375 for about 55 minutes, then let them cool slightly before scooping 'em out from their skins. I then grated the potatoes with a cheese grater (I don't have a ricer) while still warm. I blended one egg into the potatoes and gradually added about a cup of flour before working the mixture into a ball of dough.

I'm not sure what I did wrong, but the gnocchi was heavy and kinda bland. Not enough flour? Overworked dough?

not nearly enough beer

[jonbloozy]

Saturday I tried to make gnocchi for the first time and was disappointed with the results. Anyone have any tips for perfect gnocchi?

Here's what I did:

I baked three large russet potatoes at 375 for about 55 minutes, then let them cool slightly before scooping 'em out from their skins. I then grated the potatoes with a cheese grater (I don't have a ricer) while still warm. I blended one egg into the potatoes and gradually added about a cup of flour before working the mixture into a ball of dough.

I'm not sure what I did wrong, but the gnocchi was heavy and kinda bland. Not enough flour? Overworked dough?

I tried making 'em once before and was dissapointed.  I watch a ton of cooking shows and Lidia (from Lidia's Italy) said the key to keeping them from being dense is to use a ricer (which I did, very good investment for $20).  You aren't supposed to overwork the dough, either.  She also shows the trick of rolling them down the tines of the fork to get the proper ridges.  My problem was that I used too much flour.  Mine were fluffy, just tasted too much of flour.

[jonbloozy]

I also remember putting the potatoes in the ricer while they were still really hot.  I think she said that was important.

[jonbloozy]

Googling around

[Taras Bulba]

Saturday I tried to make gnocchi for the first time and was disappointed with the results. Anyone have any tips for perfect gnocchi?

Here's what I did:

I baked three large russet potatoes at 375 for about 55 minutes, then let them cool slightly before scooping 'em out from their skins. I then grated the potatoes with a cheese grater (I don't have a ricer) while still warm. I blended one egg into the potatoes and gradually added about a cup of flour before working the mixture into a ball of dough.

I'm not sure what I did wrong, but the gnocchi was heavy and kinda bland. Not enough flour? Overworked dough?

You forgot to include a ribeye.  That way, once you quit fucking around with that shit you could chew on a good piece of meat.

[matadorph]

You forgot to include a ribeye.  That way, once you quit fucking around with that shit you could chew on a good piece of meat.

I served it with herb roasted salmon topped with a roasted red pepper and dill cream sauce. Does that count?

Tonight I'm going with pork tenderloin and sauteed broccoli.

[matadorph]

I also remember putting the potatoes in the ricer while they were still really hot.  I think she said that was important.

Yeah I was careful to not let them get too cool. They weren't very doughy, so I think I had too much potato and not enough flour. And I forgot to season the dough with SnP before rolling it out.

[matadorph]

Googling around

Grazie!

According to that link, I definitely didn't use enough flour.

[Limey]

I served it with herb roasted salmon topped with a roasted red pepper and dill cream sauce. Does that count?

Gno.

[BizidyDizidy]

Make parisenne gnocchi - taste the same or better and don't have to fiddle with the potatos. You can find Thomas Keller's (of French Laundry fame) recipe on epicurious.com

[HudsonHawk]

Tonight I'm going with pork tenderloin and sauteed broccoli.

Just don't overcook your pork fer cryin out loud. 

[matadorph]

Just don't overcook your pork fer cryin out loud. 

Never!

Mid rare to medium for me. I suck at almost everything, but I make a mean pork tenderloin.