Been making Gnocci on & off for a few years now, most of the time they
are tough, my mother use to make them and were they ever fluffy & light,
she passed on and I never did have any interest in making them at the
time, I read some recipes that say never use eggs, I have been using
them and what potato is best for Gnocci. what is the flour to potato
ratio. any proven recipes will be appreciated.


Chet

"Chet" > ha scritto nel messaggio
> Been making Gnocci on & off for a few years now, most of the time they are
> tough, my mother use to make them and were they ever fluffy & light, she
> passed on and I never did have any interest in making them at the time, I
> read some recipes that say never use eggs, I have been using them and what
> potato is best for Gnocci. what is the flour to potato ratio. any proven
> recipes will be appreciated.

It's really all relative. (BTW it is spelled gnocchi) The drier the
potatoes, the less flour; the less flour, the lighter the gnocchi. Eggs are
used only in an emergency when for some reason the potato just isn't taking
up the flour. And then use only a bit of egg until the paste starts
working. Handle as little as possible. Don't cook at a full, rolling boil,
but at a simmer.

Chet wrote:

> Been making Gnocci on & off for a few years now, most of the time they
> are tough, my mother use to make them and were they ever fluffy &
> light, she passed on and I never did have any interest in making them
> at the time, I read some recipes that say never use eggs, I have been
> using them and what potato is best for Gnocci. what is the flour to
> potato ratio. any proven recipes will be appreciated.

As Giusi said the potatoes have to be old, the drier the better, and yellow.
The flour must be a weak one, where by weak I mean scarce in gluten, which
would make the gnocchi tougher: here I find flour which is labeled "for
egg-dough" ("per sfoglia all'uovo"), it's the best.
A good ratio is about 150g of flour for 600g of potatoes, which yields 4
good servings. This is the minimum amount one can use, so keep some more
flour readily available (you'll need some to flour the working surface also)
since not every potato takes the same amount of flour:
Don't work too much the dough since you don't need the gluten knitted gluten
to form: as soon as the dough gets smooth start rolling it in long
"sausages" thay you'll then cut into single gnocchi. Roll them on a grater
or on fork tines to give them a rough surface which will better hold the
sauce.

"Chet" > wrote in message
news
> Been making Gnocci on & off for a few years now, most of the time they are
> tough, my mother use to make them and were they ever fluffy & light, she
> passed on and I never did have any interest in making them at the time, I
> read some recipes that say never use eggs, I have been using them and what
> potato is best for Gnocci. what is the flour to potato ratio. any proven
> recipes will be appreciated.
>

include some ricotta in the dough.