Many people think gnocchi is pasta, but it's actually potato dumplings that should be light and fluffy like a cloud. Gnocchi doesn't have many ingredients. In fact, it should only be made using potatoes, eggs, salt and a little flour. But when those ingredients aren't brought together just right, the delicate little pillows can quickly turn tough and chewy -- not something anyone wants in their gnocchi.
The good news is, disaster is avoidable. By following the tips below, you can get that delightful dumpling every time and never break a sweat while you're making it. Before you know it, homemade gnocchi may just become a regular side dish on your dinner table.
1. Use russet potatoes
There are always a variety of potatoes available for use in recipes. But when it comes to gnocchi, you should never consider using anything but russet potatoes. Russet potatoes are one of the driest types you can buy, which means your gnocchi will be light and airy, not watered down and heavy. In keeping with that dryness, bake the russets in a 400 degree oven rather than boiling them, as you definitely don't want any excess moisture being absorbed by the potato.
2. Use a ricer to mash themAnyone who's ever mashed a potato knows there's more than one way to do it. You can use a potato masher, a hand mixer or even a food processor. But while some of these work better than others, none of them should be used when making gnocchi.
Instead, only a ricer should be used. Ricers will give you strands of potato rather than one big gloopy pile of them, and that separation will also give you lighter gnocchi.
3. Add eggs and flour to the potatoesOnce you've put the potatoes through the ricer, you'll want to add eggs and flour. Typically, only one egg is needed, but if you've used more than two potatoes, you may also need more than one egg. Beat the egg lightly and then add it to the potatoes. Add the flour, starting with 1/4 cup and adding more gradually. Start bringing the dough together and only add more flour if you need it to bring the dough together. Once the dough forms, stop adding flour immediately. Too much flour, and the gnocchi will be heavy and gluey.
At this point, it just needs to be rolled into a long, thin roll (think a snake or rope) and then sliced into little pieces, each about an inch long.
4. Don't knead it
Pasta dough is sometimes kneaded to bring it together and make it more elastic, but as mentioned, gnocchi is not pasta and shouldn't be treated as such. Kneading gnocchi at this point will only cause gluten in the flour to develop too much, preventing the dumpling from being light and fluffy.
5. Use a fork, or don'tOne of the telltale characteristics of gnocchi is those little notches made in the sides. If you want to get really traditional, you can get a gnocchi press that will make these ridges for you when you run one side of the gnocchi down it.
But many don't have this handy tool, so instead they use a fork to create the same effect by simply pushing the tongs into one side of the gnocchi. If you want to do this, go ahead. It can be a great way to get sauce to stick to the gnocchi and will really give the dumpling its defining characteristic.
But if you don't want to do this, it's a step you can skip. It's mainly for aesthetic purposes and won't do your gnocchi any harm.
6. Boil the gnocchi
In order to cook the flour and egg that's in the mixture and help hold that dough together, gnocchi really needs to be boiled. But not for too long, or your gnocchi can turn to mush. Once the dough has been made, bring a large pot of heavily salted water to a boil and then drop the gnocchi in for about three minutes before removing, seasoning and dressing in sauce, if using.
