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Need points on getting REALLY light gnocchi?

andrew richmond Sep 22, 2006 03:04 PM

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. Becca Porter RE: andrew richmond Sep 22, 2006 03:08 PM

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

    1 Reply
    1. re: Becca Porter
      Procrastibaker RE: Becca Porter Sep 22, 2006 10:03 PM

      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.

    2. Katie Nell RE: andrew richmond Sep 22, 2006 03:27 PM

      You might be interested in this post by cheryl_h: http://www.chowhound.com/topics/show/...

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        andrew richmond RE: andrew richmond Sep 22, 2006 04:44 PM

        thank you guys!

        1. e
          ElizabethS RE: andrew richmond Sep 22, 2006 08:07 PM

          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


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            HeelsSoxHound RE: andrew richmond Sep 22, 2006 08:50 PM

            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. JMF RE: andrew richmond Sep 22, 2006 10:41 PM

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

              2 Replies
              1. re: JMF
                HeelsSoxHound RE: JMF Sep 22, 2006 11:53 PM

                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
                  JMF RE: HeelsSoxHound Sep 23, 2006 02:26 PM

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

              2. Becca Porter RE: andrew richmond Sep 23, 2006 02:51 PM

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

                I wouldn't do it for my gnocchi though.

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