How to Make Any Gnocchi Recipe Better—Hint: It's All About Ricotta (2024)

FAQs

Is gnocchi better with potato or ricotta? ›

Comparatively speaking, ricotta gnocchi are quicker to prepare (just mix everything together- no potatoes to boil here!) and the texture is light and fluffy, in a unique “spongey” type way. As for the taste, potato gnocchi taste like…. potato, whereas ricotta gnocchi are more mild in flavor.

Why is my gnocchi mushy? Make sure your water is boiling, added salt, and don't overload the pan. When the gnocchi hits the boiling water, you want them to cook quickly. Adding too many to the pan will cool the water down too much, and they could go mushy or fall apart.

Never boil potatoes for gnocchi. Always bake potatoes in their skins to make gnocchi from. It removes maximum moisture from the potato. Don't bake them in advance as you need to use them as soon as they come out of the oven.

Ndunderi, a kind of ricotta gnocchi, are traditionally served on the three feast days dedicated to Minori's patron saint Trofimena: November 5, November 27 and her main feast day on July 13. But don't let that stop you from enjoying them any time you're in the mood for this delicious treat…

Egg yolk added to your gnocchi dough helps improve texture, and keep it together while cooking. Gnocchi is traditionally made with eggs in Veneto and no eggs in Piedmont, the two Northern Italian regions famous for gnocchi. We vote for egg yolks at the rate of 1 per (500g) 1 lb of uncooked potatoes used.

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.

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.

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! Gnocchi Gorgonzola, so Creamy\!

Gently bring the dough together to form a cohesive ball. You do not need to “work” the dough (this is not pasta or bread dough). The texture should feel warm, light, fluffy and smooth, like a giant mashed potato ball. Cover and let rest for 10 minutes.

Italian flour

Plus, it has too much protein: High-protein wheat results in chewy gnocchi. If you want to be true to Italian gnocchi, look for imported Italian flour marked "00 tenero," which is milled from soft wheat with a low protein content.

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.

Ricotta gnocchi may be a better option than potato gnocchi for those looking to gain muscle, since there is a higher protein content in the cheese-based dough.

-The more you knead the dough, the stickier it will become and will require more flour. -Knead just until a ball is formed and avoid adding too much additional flour or your gnocchi will be dense and too firm. -When rolling the dough add small amounts of flour if the dough is sticky.

Gnocchi alla zucca: Pumpkin gnocchi served with butter and cheese. Ndunderi: The Amalfi Coast specialty originally made with farro and curdled milk. Gnocchi alla Romana: Made with semolina and milk, this variety is shaped into squares and baked rather than boiled.

Roasted potatoes and polenta are perfect to serve alongside this dish.

I find baking potatoes to be dry and floury. My favorite potatoes for gnocchi are Yukon gold or other yellow potatoes. They have a rich, buttery flavor and a creamy, fluffy texture. Flour: A judicious amount of unbleached all-purpose flour helps to turn the potatoes into dough.

At Faro, Adey says, “We run very few potato gnocchi.” Instead they stick to the less common side of the root vegetable family: “Parsnip, gilfeather turnip, and salsify work great.” Broccoli and cauliflower, which are sturdy and dry, also hold up well to the test.

Gnocchi is simple to make with just three ingredients: mashed potato, flour, and egg. This recipe is one my family has used for generations. This gnocchi is "so tender and pillowy," says Allrecipes recipe tester Nicole Hopper.