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Need points on getting REALLY light gnocchi?

I thought I was a master of gnocchi but the other day had the lightest gnocchi EVER! I am not the master YET!

HELP.... I need to make it lighter!

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  1. Baked potatoes instead of boiled help alot. Cooks Illustrated has a fantastic recipe.

    1 Reply
    1. re: Becca Porter

      Yes, I use the Dean and Deluca recipe which also calls for baked potatoes. My friend's Italian mother-in-law somehow uses equal portions potato and ricotta. I've never tried it, but my friend thinks these are the best gnocchi she's had.

        1. Here's a link to a recent post that I bookmarked on Slow Trav for gnocchi - as you'll see there's a lot of discussion around the addition of eggs and the fact that makes the gnocchi firmer - I'm going to try this recipe and technique


          1. agree with the baked potato rec... and use a food mill to get the potatoes broken down. have your blanching water boiling already, so you can move quickly once you get your dough rolling. when the gnocchi float, take them out of the water. finally, handle it as little as possible. all of these will help a great deal.

            1. I wonder of a small amount of baking soda would help? Any ever try that?

              2 Replies
              1. re: JMF

                baking soda needs a drier cooking environment... blanching the gnocchi would kill it, although it might make for an interesting process with the pot of water! *grin*

                1. re: HeelsSoxHound

                  I've seen people add baking soda to motzoh balls to make them fluffy.

              2. I add baking powder to my dumplings, for Chicken and dumplings. Another CI recipe.

                I wouldn't do it for my gnocchi though.