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Help me develop a Fluffy, Light Gnocchi Dough. Please

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My usual efforts always result in a gummy, much too dense pasta.
What would you recommend I do to achieve something more palatable?
Thanks

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  1. Use Cook's Illustrated's recipe. Definitely bake russet potatoes for them though...

    1. This recipe makes a nice fluffly gnocchi. It's time consuming if you don't have a ricer. I use a grater and it's hard w/ hot potatoes. I wish I had OXO mitts.

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

      1. I have made ricotta gnocchi that were nice and fluffy. I can't remember where I found the recipe- had to be from TV

        1. Are you using a ricer to mash the potatoes? Once I started using a ricer, I started getting much better results. Also, cooking the potatoes so that there's as little moisture is possible is ideal (hence Cook's Illustrated' s recommendation to bake - it's time consuming though, so I actually still boil. Sometimes I'll even microwave the potatoes). Aside from the common sense advice - work the dough as little as possible, use as little flour as you can to make a pliable dough (but be generous when sprinkling the workspace and the tines of the fork, and don't be shy about coating each gnoccho with flour if you have to) - I've found that my gnocchi have the best texture when they've been allowed to cool for a few minutes (even overnight in the fridge is ok) and reheated with the sauce (or panfried). Using the exact same batch of dough, gnocchi fresh out of the water will be a little gummy - a few minutes later, they have a perfect, light but chewy consistency. I mostly make potato gnocchi by feel (I think the proportion is roughly a pound of potato to 1 egg to 1 cup of flour) and I stop adding flour when it makes a cohesive mass that holds its shape when rolled.

          1. I have made a few types of gnocci and tasted many more. While I like the taste of ricotta gnocci, the light kind you speak of is best made from flour and butter which I think is distinctly French as opposed to Italian. We had amazing gnocchi at Bouchon in Napa a few years back. I bought Keller's Bouchon recipe book just for that recipe...only to find it later for free on Epicurious. I think you might find what you seek with his recipe...bit finicky, not hard and well worth the effort. Stay away from potato gnocchi if you don't like the gummy feel (IMHO), can't beat the French version. The result LOOKS like potato based, but it is not....all flour, eggs and butter. Check out http://www.epicurious.com/recipes/foo... and do not be shy with the herbs.

            1. I took a cooking class in Florence a couple of years ago. The instructor made gnocchi and her trick was to add a half a cup or so, of grated parmesan cheese to the dough. That make it light. I have looked for her recipe but can't find it.