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Using shredded potatoes in gnocchi

chowser Jan 22, 2007 01:01 AM

I just made home made gnocchi last week. Since I don't have a ricer, the recipe said to use the mandoline shredder on the baked potatoes. This was a lot of work since the potatoes fell apart in my hands, but the recipe (Lidia's) said the gnocchi would be lighter if you shredded or used the ricer. Anyway, after doing that you knead the potatoes in the dough. If you are kneading the potatoes, why is it important to shred and not just mash it? They turned out great but it would be much easier if I just mashed the potatoes instead of trying to shred them. How do you do them?

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    sram RE: chowser Jan 22, 2007 01:03 AM

    I made lidia's gnocchi last week, and used the shredder attachment of the food processor to "rice" the potatoes. I think the idea is that the shredding allows the potatoes to dry out better, which is why you have to spread them into a thin layer..

    or it's just to make you really appreciate gnochhi!

    6 Replies
    1. re: sram
      chowser RE: sram Jan 22, 2007 01:10 AM

      That's what I thought I could use but the directions made it seem like it would ruin the gnocchi if I did. I'll use that next time. How did yours turn out? Having already spent an evening in the ER w/ a mandoline accident, I was imagining having shredded knuckles since I couldn't use the holder w/ pieces of baked potatoes. Thanks!

      Hmmm, I'm wondering if I could partially bake them, shred them and then finish cooking them in the oven.

      1. re: chowser
        s
        sram RE: chowser Jan 22, 2007 01:15 AM

        They came out relatively well, for my first attempt. I was really rushing to get them rolled and cut and into the water, because lidia makes it seem like a ticking time bomb in her recipe, so they were not the most beautiful gnocchi in the world - but the texture was really nice. I froze a bunch of them, and haven't tried those yet to see how they held up.

        1. re: sram
          chowser RE: sram Jan 22, 2007 01:25 AM

          The shape and boil quickly, and the "do not overhandle the dough" did make it seem like a time bomb. I did not understand the shaping directions either. I shaped it like a football, press down w/ a fork. Boiled, kept in on a oiled cookie sheet to reboil later. This is the recipe I used:

          http://www.epicurious.com/recipes/rec...

          1. re: chowser
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            Antonio Montana RE: chowser Jan 22, 2007 01:29 AM

            you guys are doing way too much worrying/work.

            just roll it out into long strands, press lightly with a fork, and cut into pieces with a knife or pastry scraper. recipes are just a guideline, you dont have to take them word for word.

            1. re: Antonio Montana
              chowser RE: Antonio Montana Jan 22, 2007 01:33 AM

              If I had made them before, or had seem someone make them, I wouldn't have followed the directions to the T. But, I didn't want to go through all the work and have them not turn out but not know where I went wrong. Having done it now, I'll start playing with it.

              1. re: chowser
                s
                sram RE: chowser Jan 22, 2007 02:12 AM

                I'm usually flexible with recipes, but when it's a "technique" recipe that my momma didn't teach me, I tend to go by the book the first time too. Plus, you don't cross Lidia. She'll come after you with her wooden spoon.

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      Antonio Montana RE: chowser Jan 22, 2007 01:06 AM

      the way i was taught, you bake the potatoes first, then mash/rice them. baking the potatoes prevents the potatoes from becoming waterlogged, which would require you to add more flour then necessary to make the dough come together. THIS creates a lighter gnocchi. the advantage of the ricer is that it makes the texture more refined. if you have a china cap, just press the potatoes through that. if not, mashing them is fine- just make sure you get all the lumps out.

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