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Questions tagged [gnocchi]

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

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Should I salt the water when boiling store-bought dry potato gnocchi?

Should I salt the water when boiling dry gnocchi? I have seen some recipes where they do salt the water, but also advice on some websites recommending not to do so. Most information on the internet seems to be about fresh gnocchi, so I’m not sure if…
hb20007
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Can dry roasted squash be used effectively for gnocchi?

I roasted an entire pumpkin (specifically, a triamble variety). It was cut into large pieces and roasted with oil in an oven. I ended up leaving it to cool in the oven which I guess was a mistake because the pumpkin dried out considerably. I'd say…
Jordan Reiter
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Cooking potatoes - baking covered in salt for mashing

I was wondering about a detail of a recipe I recently read in a magazine. The recipe is for Gnocchi, so basically it's about making a potato mash dough. Instead of just boiling the potatoes, the recipe was roughly like: Put the whole, unpeeled…
Martin
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Is there a difference in gnocchi between baking, steaming, or boiling potatoes?

I’m looking to make gnocchi. Lydia Bastianich says in her cookbook that we should boil the potatoes. Bryan Talbot says that we should bake them with a little bit of salt.
Danny Rodriguez
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Amount of time boiling gnocchi

When boiling potato gnocchi, I'm told that they should remain in the water until they float to the top. My question is, what happens to them the longer they remain in the boiling water?
Danny Rodriguez
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Can potato gnocchi dough be overworked or simply break?

I made potato gnocchi today but while kneading the dough I noticed that within the 5th minute of kneading the dough suddenly starting excessively sticking to my hands and to my bamboo cutting board. Is this a symptom of over kneading or breaking?…
Danny Rodriguez
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How long does it take for potato dough to become thinner?

In recipes for potato gnocchi (potatoes, egg yolk, flour) it is commonly pointed out that you should work quickly, because with time the potatoes expel water and the dough becomes thinner. I'd like to know how fast this process is and if it should…
VoY
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