Gnocchi can be served with ragù – but they are also great with a simple tomato sauce, a butter and sage sauce or with four different kinds of cheese! You can also add other ingredients into the mix like pumpkin, spinach or red beets for a pop of color.
Making them at home seems simple, but the risk is ending up with gnocchi that are gummy or hard when you bite into them. You need to know how to properly and precisely measure the ingredients and you need some manual skills to make them. So how can you avoid making gnocchi that are not so easy to chew? Some practical advice, from our kitchen to yours!
Choose the right potato for gnocchi
First, let's start with the main ingredient: the potato. The perfect potato for gnocchi is not new, but has a little bit of age to it – because the younger ones contain more water than the older ones so you risk having the potato retain too much flour after mixing the ingredients together. The best potato for gnocchi is a white starchy one – ideal for being mashed because of the more “floury” consistency.
Beware of measurements!
You will need white flour for the dough. The measurement? Well, that depends on the potato used. In any case, for every 2 lb of potatoes, use an amount of flour that usually varies from 9 to 11 oz – but never exceed this amount! Otherwise, the gnocchi will become too dense and hard.
Do not add flour
If the dough is too soft and floury, do not add more flour. More flour will transform your gnocchi dough into a cement brick! Instead, transfer your dough back onto the pastry board and continue to work the dough patiently until it dries out a little bit more.
Cook gnocchi a little at a time
Gnocchi are not meant to be stored in the fridge. Otherwise, they lose their consistency. For soft and fluffy gnocchi, we suggest you cook them immediately right after making the dough. Otherwise, freeze them and wait a few hours for them to harden. Then portion them into plastic bags to be thawed just before tossing them into boiling water for your next gnocchi dinner!
FAQs
For soft and fluffy gnocchi, we suggest you cook them immediately right after making the dough. Otherwise, freeze them and wait a few hours for them to harden. Then portion them into plastic bags to be thawed just before tossing them into boiling water for your next gnocchi dinner!
How to make gnocchi not mushy? ›
When cool enough to handle, scrape off the skins and push the potato through a ricer or food mill, then, while still warm, start working your dough on a floured work surface. (Here, Davies offers up another tip to fight the mush: “Spread out the mash to cool; the escaping steam will further take away any moisture.”)
What makes gnocchi too soft? ›
Your gnocchi may be mushy because of any or all of the following reasons: boiled the potatoes instead of baked them. used waxy new potatoes with too much moisture in them. not used eggs to help texture.
How to soften gnocchi? ›
Start by heating up the gnocchi in the microwave or pan until it is heated through. If using the microwave, start by heating it on the highest setting for 2 minutes before reducing to medium heat for another 2-3 minutes or until softened.
What is the secret to light gnocchi? ›
Semolina flour: I coat the ricotta gnocchi in semolina flour before boiling. This creates a protective shell, which not only keeps the gnocchi from falling apart, but the inside texture stays light and delicate- no need for extra flour to bind the dough. I learned this tip from Jamie Oliver's Comfort Food.
How to fix chewy gnocchi? ›
My Gnocchi Are Way Too Chewy, How Do I Fix This? Chewy gnocchi are the result of too much flour and over kneading the dough. It's important to knead the dough just until it comes together into a smooth ball and no more.
How do you make gnocchi more firm? ›
Let the gnocchi air dry for 30 minutes on a rimmed baking sheet lined with a clean kitchen towel dusted with semolina or all-purpose flour. Make sure the pieces aren't touching. Transfer the baking sheet to the freezer. Freeze the gnocchi, uncovered, for 1 to 2 hours, until completely firm.
Should gnocchi be soft or chewy? ›
A dough is formed, they are divided into small nuggets, and can then be gently fried, boiled or baked. Gnocchi are finished by being tossed in a sauce, olive oil or melted butter and herbs. Cooked gnocchi should have a light, squidgy texture, and should not be tough and chewy.
Why is my gnocchi so gooey? ›
The next trick is to use as little flour as possible – this will stop the gnocchi getting doughy and heavy. It's difficult to give exact ratios; I've learned to do it a little bit by feel, gradually adding the flour from a sifter until it's just enough to form a soft dough that you can handle without it being sticky.
Is it better to boil or bake potatoes for gnocchi? ›
The secret to the lightest, most tender potato gnocchi is to bake the potatoes instead of boiling them. A baked potato is dryer than one that has been boiled, which means you avoid having to add more flour to the dough to account for excess moisture, a practice that leads to over-kneaded, tough gnocchi.
Think crisp and golden-brown—not waterlogged and gummy.
What happens if you put too much flour in gnocchi? ›
Flour: This will 'make or break' your gnocchi. Too much and the gnocchi will be chewy with a rubbery consistency. Too little and the gnocchi will not come together and will fall apart when boiled. So start with 3/4 of the recommended flour and once it's all mixed in, slowly incorporate more (bit by bit).
Why is my gnocchi not fluffy? ›
Add just enough flour to hold the dough together, and don't overmix. The culprit in tough gnocchi is usually one of two things (or both): too much flour in the dough or too much kneading.
Is it better to boil or fry gnocchi? ›
Gnocchi should be soft, melt-in-your-mouth, fluffy pillows. They should not be tough and chewy. Is it better to boil or fry gnocchi? Both boiling and frying are good for gnocchi, but boiling is the most traditional method—and it's quick and easy.
What should you not do when making gnocchi? ›
Adding too much flour all at once
It is very easy to add too much flour to gnocchi dough, which can make these dumplings glutinous, gummy, and sticky. If you dump all of the flour into your gnocchi dough at once, you won't have the same texture as a gnocchi that has just enough flour to bring it together.
How do you keep gnocchi from falling apart? ›
Measure 1 Part Flour to 4 Parts Riced Potato:
Like I said previously, the amount of flour you use can significantly affect the texture of the gnocchi. Too much flour, and they will be too dense. Not enough flour, and they may fall apart.
What causes gnocchi to fall apart? ›
If the gnocchi fall apart or appear to be fraying at the edges, it can mean one of two things: You let them cook for too long or, even worse, you didn't combine the potato and flour into true dough. In the latter case, it's back to square one.
Why does gnocchi rise when cooked? ›
As we discussed before, when the gnocchi heats up, water within the gnocchi evaporates. This water can't escape the gnocchi, but can expand the soft pillow slightly. If enough gas bubbles within the gnocchi have formed, the density will have gone down enough for the gnocchi to float.
