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Questions tagged [gnocchi]

Questions about gnocchi, small dumplings made from potato, semolina, or flour, usually served with a sauce.

22 questions
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3 answers

Fried gnocchi with spinach, bacon, cream sauce in a single pan

If I only have 1 hot plate and 1 pan, what is the best order of cooking these ingredients. The tricky part is the spinach.
vaughan
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How do I make Crispy Gnocchi

This is turning out to be harder than I expected. I had gnocchi at a restaurant which had a crispy outside. I fail to consistently achieve this. I have tried shallow frying — gnocchi just absorbs all the oil. Pan frying — gnocchi seems to cook…
vaughan
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12
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3 answers

Can I preserve fresh potato gnocchi by drying it?

I have a lot of potatoes to use, and I am making a large batch of Gnocchi. I plan to freeze much of it, but I was wondering if it's also possible to dry the fresh Gnocchi and store in a sealed container at room temperature (as is done with other…
kevins
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6 answers

Gnocchi - best fluffy technique

What is the best way to ensure prepared gnocchi is light and fluffy, not lumpy and soggy? I've seen tips saying to use more flour, to use less, to add ricotta cheese, to air dry...
faelady
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11
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2 answers

How to prepare gnocchi dough for mixed ingredients?

After reading a recent post on incorporating vegetables into gnocchi (and presumably of potato/flour based pastas), I tried my own mixture of veggies and it came out great. Here is where the consternation fits in - balancing the…
mfg
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Why is gnocchi a dumpling and not a noodle?

I've recently been told that gnocchi is technically a dumpling, not a noodle. What about it causes gnocchi to fall under the dumpling category?
fbrereto
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5
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Home made beet gnocchi is sticky

First time I tried making gnocchi (or any pasta type). I followed the orders but my gnocchi are pretty sticky (maybe there's a better word?). It feels like a pasta that was overcooked on a low flame and so it took a lot of time to be ready. What can…
arieljannai
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5
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2 answers

Whipped egg whites in Gnocchi?

I have been wondering what would happen if I tried to make Gnocchi with whipped egg whites instead of egg. I was imagining it might make them light and fluffier. Has anyone ever tried it?
haakon.io
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What causes gnocchi to pop violently when fried?

I came across this video about frying gnocchi, and am now quite curious what causes the reaction shown, especially since gnocchi is made from potatoes, and we have all had a fried potato in some manner or another.
JWiley
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Can I cook gnocchi with sauce in the microwave?

Today for lunch at the office I have a package of gnocchi and a jar of tomato sauce. We have a microwave and a water cooler/heater. Is it possible for me to actually cook this up?
Matt K
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1 answer

Why do my Gnocchi get sticky?

I am having trouble getting my gnocchi to behave properly. I nailed the recipe a few years ago but haven't made any in between and now they turn out sticky after cooking. The dough behaves wonderfully. During cooking the gnocchi come to the surface…
fertchen
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gluten free gnocchi tasting too much like potato

I made my first batch of gnocchi this weekend and after quite a bit of work, I got gnocchi that didn't taste great. The consistency was ok; they did not disintegrate when I boiled them for a couple of minutes. BUT it felt like I was eating…
Lolo
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Is there a technique to freeze gnocchi so they maintain their consistency?

I've made gnocchi, let them dry for 2 hours over the counter, place them in a plastic container with extra flour inside the freezer. Two days later I take them out of the freezer. After an hour the gnocchi were defrosted but sticky and a little bit…
doctoraw
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Can I store raw gnocchi dough in the fridge?

I made gnocchi dough earlier this evening. It was my first time, so I took a bit of dough and made myself some dinner with it. It was great. But I still have some dough left over. Since it's quite late: can I store it in the fridge and continue…
Jelle De Loecker
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Types of potato for making gnocchi

I've made gnocchi with different types of potato with mixed result. Can anyone recommend a type that is particularly good for making gnocchi?
Eric Brotto
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