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Homemade Potato Gnocchi

Active time: 45 min
Total time: 120 min
Serves: 2–4
An easy-to-make Italian delicacy: hand-made potato gnocchi that melts in your mouth.

Chef's notes

For instructions on how to cook gnocchi, see Step 4 of the Gnocchi with Warm Sage Butter Recipe.

Steps

1

Cooking and Ricing the Potato

Cooking and Ricing the Potato

Ingredients

  • 2 medium Yukon Gold or russet potatoes
  • 1/2 tsp sea salt
  • 2 tsp water
To start the gnocchi, preheat your oven to 400º degrees Fahrenheit. Place the potatoes onto a sheet of foil, add the salt and water and wrap. Bake for approximately 40 minutes or until cooked through. Peel the potatoes while they are still hot. Cut and rice the potatoes, making sure they don’t pile up in one spot. Let the potatoes cool completely before proceeding.
2

Making the Dough

Making the Dough

Ingredients

  • 1 cup all-purpose flour
  • 2 large egg yolks
  • 1/4 tsp sea salt
  • 1/4 tsp freshly-grated nutmeg
  • 1/8 tsp white pepper
To make the dough, sprinkle the potatoes with a good amount of flour. Aerate the potatoes with a bench scraper and then add the salt, nutmeg and white pepper. Break up the egg yolks and pour them over the potatoes. Cover the surface again with more flour. Continue to cut and gently lift the dough. Test the dough by squeezing it gently in your hand. It shouldn’t stick. Add a bit more flour, if needed. Once done, shape the dough into a rectangle and fold it a few times, using your fingertips to bring it together. Flatten the dough out until it is about the thickness of your finger. Sprinkle with flour and let the dough rest for about 5 to 10 minutes. Cut strips of dough, about the width of your finger, and sprinkle the strips with flour so they don’t stick to each other. Roll out each strip and cut the ropes into 3/4" -inch pieces. Separate them slightly and flour them well so they don’t stick together.
3

Cutting, Shaping & Storing the Gnocchi

Cutting, Shaping & Storing the Gnocchi
For a more rustic look, you can leave the gnocchi as is. Shaping the dough makes them look better and also creates a little pocket to capture the sauce. This can be done with or without a gnocchi paddle. Once done, sprinkle with flour and cover with a clean dry cloth. Fresh gnocchi can sit at room temperature for about 30 minutes before cooking. If your kitchen is quite cool and dry, then the resting period can be a bit longer. If, however, your kitchen is quite warm and you want to prep the gnocchi ahead of time, it is better to cook them immediately and then cool them. You can also freeze gnocchi raw. Just place them onto a tray, making sure they aren’t touching each other. Once frozen, transfer to a plastic freezer bag and freeze for up to 2 months. Cook the gnocchi from frozen and serve with your favorite sauce. For cooking instruction see Step 4 of the Gnocchi with Warm Sage Butter Recipe.

82 Comments

  • Dottie D
    Dottie D •
    I made the gnocchi and froze them. Today I cooked them using the the pan fried gnocchi with lemon and sage recipe. Not so good. Sauce was great, but something was wrong with the gnocchi. They felt as if they were not cooked...limp..slightly slimy and stuck to the pan. They lacked any body. Any suggestions? I love gnocchi and was really looking forward to them. :< Dottie
    Reply
  • Tony M
    Tony M • Rouxbe Staff •
    If you're going to cook frozen gnochhi, make sure they go in plenty of boiling, salted water ONE AT THE TIME. If they are thrown in, they will quickly cool the water and sit at the bottom as a lump. Make sure they float, take one out and taste to make sure they are cooked through. Also, frozen gnocchi will cook a bit more starchy than fresh ones, so may require being re-freshed in cold ice bath to remove the starches, set in the fridge AND THEN pan fried in the butter.
    Reply
  • Charmian C
    Charmian C •
    I would love to try this recipe but don't have a ricer. Can you suggest an alternative method? Thanks. Charmian
    Reply
  • Joe G
    Joe G • Rouxbe Staff •
    You could let the potatoes cool slightly enough to handle them (still warm though) and then push them through a stainless steel colander. The collander needs to be one with small holes though. Or you could gently mash them being careful to not over mash them. The results from a ricer though are much better as it actually helps to aerate the potatoes as well.
    Reply
  • Hanna D
    Hanna D •
    I fully cook the gnocchi, briefly cool them in ice water (or just gently rinse in a sieve with cold water if I am lazy), let them dry in a single layer on paper towels, and then quick freeze them on a cookie sheet in a single layer. Wrap well, defrost what you need. I like to warm them in plenty of unsalted butter, then put them (about 1 1/2 layers, if that makes sense) in a small baking dish, and then sprinkle with parmesan. Bake in a hot oven or broil until cheese and gnocchi are lightly browned
    Reply
  • Joe G
    Joe G • Rouxbe Staff •
    Do you find that the gnocchi stick to the paper towel though?
    Reply
  • Hanna D
    Hanna D •
    Rinsing the gnocchi helps with sticking, plus I don't leave them on the paper very long. Since making gnocchi is time consuming and messy, I like to make 2 or 3 batches because once you are set up, it does'nt take that much longer and you are set for impromptu side dishes.
    Reply
  • Björn K
    Björn K •
    A friend from Sicily once had us over for dinner and had us help with shaping the gnoccis. Instead of a paddle, he simply handed us each a fork! It's a bit different from using the paddle, as it's a quick sort of back-and-forth movement, but the end result is the same shell shape with that striped pattern on the outside. Once you got the move right, you could churn them out quite rapidly, and it was a lot of fun.
    Reply
  • Thais C
    Thais C •
    I had two "problems" while making this dish. Can someone tell me what I might have done wrong? First, when the dough was ready and I was rolling it up for cutting, the dough kept breaking into tiny pieces. Second it was simply impossible to shape them :) lol Seriously, I tried to shape them like I saw in the video, but the dough didn't roll like it was supposed to. It didn't stick, so I don't think the problem was the flour...also I tried different kinds of pressure, but that didn't work neither...I felt like it wasn't "light" enough, that's why it didn't roll....what happened? Anyway I froze them up, gonna cook it tomorrow and let you guys know if the taste was good (cross your fingers!!). Truthfully it is the least of my concerns because I had a lot of fun doing it and that's what really matters! Maybe next time i'll completely get it right ;)
    Reply
  • Tony M
    Tony M • Rouxbe Staff •
    Ah, something with so few ingredients can be so tricky sometimes. Probably need more info, looks like the dough wasn't ready for shaping yet. Make sure the potaotes are cooked through, riced when they are hot, then cooled. Add your egg yolk, or equal part whole beaten egg (don't need too much), then add your flour, incorporating it gently. At one point you will have to firmly press the flour into the potatoes to develop enough gluten so they don't break apart too easily. Form your flat disk of dough with plenty of flour on top and bottom. Rest for at least 5-10 minutes before cutting and rolling. Then shape them with plenty of flour nearby to coat. Believe me, my first crack at this was a disaster. This is feel cuisine. Follow the guidelines again and you'll have better success. Get back on the gnocchi bike..the ride is worth it.
    Reply
  • Thais C
    Thais C •
    Thanks Tony! You know what? You're absolutely right, I'm gonna try to do it again today and I'm positive I'll have better luck this time. Thanks for the tips, I'll keep them in mind while I go through with this recipe once more. And oh, inspite of the trouble with rolling the dough and not being able to shape them, the gnocchis tasted wonderful! I was actually surprised myself! Thanks for the recipe, the tips and the incentive, knowing that I was not the only one who had trouble with this at the first time is a relief! :) Hopefully I'll come back with good news! Thanks again!
    Reply
  • Juliana A
    Juliana A •
    This went fantastic!! :) I didn't have a paddle, instead i try what Björn K described above (using a fork) and it worked really good, i got a really nice shell shape with pattern on it! We just had Gnocchi with Warm Sage Butter for dinner and we love it :). Next time i will try to combine the gnocchi with another type of sauce. Any suggestions?
    Reply
  • Dawn T
    Dawn T •
    Congrats on your gnocchi success...so glad you liked it. One of my favorite gnocchi variations is one we actually have on the site is called: Pan-Fried Gnocchi with Lemon-Sage Sauce Joe also loves taking melting mascarpone cheese with fresh sage and cracked black pepper and then he tosses in the warm gnocchi (sometimes he even pan-frys it first). Rich and delicious.
    Reply
  • Juliana A
    Juliana A •
    Hi, I have been wondering which is the material of your counter top. It looks so resistant to everything!. We are getting a new house and we are figuring out what kind of counter top to choose. Could you give us some advise based on your experience? Thanks!
    Reply
  • Dawn T
    Dawn T •
    I am no expert on counter tops, but I think my next one would be made of quartz. It is apparently stronger than granite. It is also highly resistant to stains and scratches. For more information, here is an article that talks about the growing popularity of quartz counter tops (and why they are so good) http://www.canada.com/vancouversun/story.html?id=72ffd83a-0ba5-49b2-afc7-f37ac815d911 As for the counter tops here at Rouxbe, they are actually not that durable. I think perhaps it's the color (which we picked because it was very neutral) that makes them look like they have very few marks. But next ones we will look into will most likely be quartz. Good luck, hope this helps!
    Reply
  • Tori A
    Tori A •
    can one keep gnocchi in the refrigerator? cooked or uncooked? how long? Thanks Tori
    Reply
  • Tony M
    Tony M • Rouxbe Staff •
    If you're going to hold the gnocchi for any length of time, best to simply pre-cook them, cool them in ice water and immediately lay them on a tray with a touch of olive oil. Then can then be stored in the refrigerator for at least two days. Simply reheat in sauce, with no need to dunk them in simmering water again. Uncooked gnocchi can rest on a floured counter for a couple of hours, but don't transfer them to a refrigerator because they can absorb moisture and become sticky.
    Reply
  • Brad K
    Brad K •
    I made these last night and they tasted great, the wife loved them. I had one issue though and that was shaping the gnocchi. When I tried to roll the gnocchi they just seemed to fall apart? Am I not working the dough enough if this is the case? When I was working the dough I was trying to be consious not to work it too hard or too much but Im thinking this is where I went wrong. They tasted great, but were almost too soft? Any suggestions?
    Reply
  • Tony M
    Tony M • Rouxbe Staff •
    A couple of possibilities here. One, the dough needed just a bit more flour. Also, make sure when bringing the dough together, there are no pockets of flour inside the dough. It appears you were also perhaps too delicate bringing the dough together - a bit of gluten is good, too much will make them tough. Finally, let the dough rest for at least 20 minutes before cutting and rolling. The longer the rest, the better the flour absorbs the moisture evenly. So, a bit more flour, more deliberate bringing together of the dough, and longer rest before cutting. Gnocchi - what a delicate thing, eh?
    Reply
  • Summer S
    Summer S •
    Is it possible to substitute sweet potatoes or butternut squash for the Yukon gold potatoes for a different flavor?
    Reply
  • Dawn T
    Dawn T •
    Yes it is possible but it may change the amount of flour you need as their water content can be different or more wet.
    Reply
  • K A
    K A •
    I saw an Italian TV chef once doing it in a weird way, he made a well of flour like in pasta then he added the potatoes in the middle with the eggs.
    Reply
  • Bentley B
    Bentley B •
    I made these on the weekend and they turned out great! I have been making them for years but never could figure out how to make them not so rubbery. I think its the chopping with the flour and eggs that must keep them tender. I just saw the pasta making videos...could Gnocchi be made in a food processor using a similar method? I don´t have a food processor yet but after seeing the pasta videos I have another reason to get one.
    Reply
  • Kimberley S
    Kimberley S • Rouxbe Staff •
    No, I wouldn't try this. Even the pulsing mechanism on a food processor would be too much and could potentially form too much gluten in the dough. Keep these tender by making them by hand. Cheers!
    Reply
  • Cory B
    Cory B •
    I don't have a ricer. Can I use a food mill instead, like the one used to remove seeds for the tomato sauce?
    Reply
  • Dawn T
    Dawn T •
    Yes a food mill, fit with the finest disc, could also work; however it is important to know that a ricer makes fluffier potatoes and therefore the lightest gnocchi. Hope this helps!
    Reply
  • Riley M
    Riley M •
    Instead of peeling them with a paring knife, I like to scoop out the inside into a bowl, and scrape and excess off with a knife before putting it into the ricer. This is an ok method to use?
    Reply
  • Dawn T
    Dawn T •
    Ultimately you can peel the potatoes however you like. The advantage to peeling them (rather than scooping them) is that you waste less on the potato. But like I said, whatever floats your boat. Cheers!
    Reply
  • Chad V
    Chad V •
    Thank you for all the advice, I am a prep cook at a very busy restaurant and one of our biggest sellers is a Braised short rib served over gnocchi. As a former student of Chef Tony, I greatly appreciate the work done on this website. Thanks Rouxbe
    Reply
  • Laurie J
    Laurie J •
    Hi, The video ends but doesn't show you how *specifically* to cook the gnocchi...bring the water to a boil first and then add like regular pasta? If this is correct, how long do you boil it for so you don't overcook them? Thank you! :)
    Reply
  • Laurie J
    Laurie J •
    Is the nutmeg absolutely necessary or can it be omitted without much consequence? If it must be used, can I use regular nutmeg (like McCormick's in the little jar) or must it be freshly grated?
    Reply
  • Dawn T
    Dawn T •
    You can follow the instructions for cooking gnocchi in this recipe for Gnocchi with Warm Sage Butter. As for the nutmeg, this is optional. You can use ground nutmeg, if that's all you have. Cheers!
    Reply
  • Erez K
    Erez K •
    I tried making to Gnocchi 3 times - and failed :( The 4th time - i thought i failed again till a friend told me i should use an oven to warm to Gnocchi for few min - as the oven dries it more. The results were fantastic ! I would like to hear your comment about using an Oven, do you recommend it ? I guess im doing something wrong in the original process. Thanks ! -E
    Reply
  • Kimberley S
    Kimberley S • Rouxbe Staff •
    I am not clear at what stage of the process you are using the oven to warm the gnocchi. I also am not clear on how you have failed. What happens? We need more information to be able to help. Cheers!
    Reply
  • Jerry B
    Jerry B •
    I tried this for the first time last night and they turned out great. I didn't have a ricer so I had to force the potatoes through my mesh strainer. It aerated them enough but was a bit of a pain, so I'll probably buy a ricer for next time. This recipe could probably be a full-blown cooking school lesson. While I don't think that gnocchi are technically pasta, the process for making them is similar enough that it seems like a good stepping stone towards making fresh pasta. (without having to purchase much equipment)
    Reply
  • Margie E
    Margie E •
    I used all the tips for gnocchi here. I had 7 people at a dinner party and handed out aprons and had them all form the gnocchi. We had a blast and the gnocchi turned out fantastic.
    Reply
  • Dawn T
    Dawn T •
    Here is another thread/comment from Chef Tony on this matter. By that way, it sounds like your gnocchi dinner was delicious. Nice work. Cheers!
    Reply
  • Caroline D
    Caroline D •
    why do you have to let the dough rest after kneading and why do you have to let the dough rest for 4 hours after you cut and shape the dough?
    Reply
  • Kimberley S
    Kimberley S • Rouxbe Staff •
    The dough needs to rest after it has been kneaded to relax the gluten that has been developed. Resting will produce an end product that is tender. It might be helpful for you to watch the lessons in the Breads section in the Cooking School for more information on this subject. You do not have to let the gnocchi rest for 4 hours. Once the dough rests for about 10 minutes, it can be cut, shaped and cooked. If you aren't ready to cook, the dough can sit for up to four hours prior to cooking it. Cheers!
    Reply
  • Caroline D
    Caroline D •
    It says in the video after cutting and shaping let it rest for 4 hours
    Reply
  • Dawn T
    Dawn T •
    As Kimberley mentioned in her comment above "You do not have to let the gnocchi rest for 4 hours. Once the dough rests for about 10 minutes, it can be cut, shaped and cooked. If you aren't ready to cook, the dough can sit for up to four hours prior to cooking it." At the end of Step 2, it says let the dough rest for 5-10 minutes. In Step 3, we indicate that fresh gnocchi can sit at room temperature for 4-5 hours before cooking it. Cheers!
    Reply
  • Caroline D
    Caroline D •
    got my answer thanks
    Reply
  • Caroline D
    Caroline D •
    What is the proper way to store the gnocchi in the freezer and refrigerator? Will it change its texture thanks
    Reply
  • Kimberley S
    Kimberley S • Rouxbe Staff •
    At the end of Step 3, we show you how to store gnocchi in the freezer. Please read through this forum thread - there are some tips on keeping gnocchi in the refrigerator. Cheers!
    Reply
  • K A
    K A •
    Can I put the dough in a pastry bag and squeeze and cut in the water directly ? I saw this method when making Parisian gnocchies .
    Reply
  • Kimberley S
    Kimberley S • Rouxbe Staff •
    For this dough, it is best to handle it delicately and cut the gnocchi by hand. With other types of gnocchi, i.e. Parisienne like you mention, the dough can be placed into a pastry bag. Cheers!
    Reply
  • Darren S
    Darren S •
    Tried this tonight but I couldn't find any of the recommended potatoes here in the uk so I had to make do with what I had (Vivaldi). Would like to think this was the main reason for it not turning out too well! The dough came together well and didnt stick to my hands so I assumed it had enough flour. Perhaps it didnt as it seemed extremely delicate when It came to shaping. Once cooked it was extremely slimey looking though I guess it did kind of taste vaguely like gnocchi but pretty horrible gnocchi! Is there any other potato other than the 2 you mention. The 4 main varieties here are king edward, Marris piper, Desiree and marfona.
    Reply
  • Kimberley S
    Kimberley S • Rouxbe Staff •
    Sorry to hear this didn't go so well for you. Try to use a potato with a high starch content. There are 1000's of different types of potatoes. Perhaps Vivaldi's have a waxier texture. I did a quick search on the internet and found this potato site. It looks like King Edward potatoes would work well. They are more on the floury side of the scale than the waxy side. Don't give up! Making your own gnocchi is a real treat. Hope this helps! Cheers!
    Reply
  • Darren S
    Darren S •
    thanks - next time I will use either the King Edawrd or the Rooster which is also on the higher floury scale. Id try again tonight, but my wife would kill me due to the issue of getting flour over the whole kitchen!
    Reply
  • Darren S
    Darren S •
    Tried again tonight with a more floury potato. It was a bit better (maybe 5/10)! The problem is they are still extremely slimey once cooked. What do you think is the main cause of this? The only difference between the video and mine, that I noticed, was that my dough came together much quicker ie the rice shape of the riced potato disappeared very quickly. Does this mean I didn't add enough flour? Would this be the cause of the sliminess? Or is it still that the potato is not right?
    Reply
  • Tony M
    Tony M • Rouxbe Staff •
    You're getting there Darren. Welcome to the world of real cooking. It takes a few attempts, but more important making some key observations along the way. It seems to me you're on the right track. Noticing that your dough came together much quicker tells me you need to add more flour right at the beginning to keep the pieces of potato apart. Also, make sure the riced potato has cooled down completely. Don't be afraid of the flour in the beginning, fluff the mixture, pick some of it up and let it tell you if it needs more flour. Gnocchi making is a FEEL thing. But once you get it, you'll be able to translate this victory into so many other techniques. There's so much more to learn about cooking in 3,4,5 attempts rather than getting lucky the first time. It took me a few times to nail my gnocchi with the potatoes grown in my region. Stick to it and yours won't stick much longer.
    Reply
  • Jose S
    Jose S •
    I made the gnocchi and it came out great (I need to work on my rolling skills, some spots were thinner/thicker than others). In a restaurant I use to work at the chef would have a specific person just for making pasta (ravioli, and gnocchi etc.). I have made this only a hand full of times in culinary school, and a few times at home. Hopefully with practice I can get the rolling down packed. I also don't have a ricer or food mill (two things I will buy tomorrow) so I used a masher and the texture was not bad at all (of course having a ricer probably would have made the end product feel and taste better). I made it with a brown butter sauce and freshly grated grana padano and chopped parsley. I Also used the back of a fork to shape the gnocchi. In the end the flavor and texture was great.
    Reply
  • Martine B
    Martine B •
    What can I use in stead of flour in this recipe ? Thanks Martine
    Reply
  • Tony M
    Tony M • Rouxbe Staff •
    Tricky. This would require binders like xanthum gum to achieve the texture gluten provides. Wihtout a binder, a combination of flours like rice (brown), chicke pea, even chestnut, corn will work, but expect the gnocchi to be very fragile - your binder will solely be the starch. Don't have too much experience with gluten-free gnocchi, but I'm sure some have made some headways with this.
    Reply
  • Harry L
    Harry L •
    Saw your post and it reminded me of a friend of mine. She was visiting us and made a comment about not being able to enjoy sausage gravy and biscits. I set to work and substatueed Rice flour for the wheat flour. It worked well. What does anyone else think?
    Reply
  • Gail S
    Gail S •
    Made these this afternoon, was worried about dough shaping because the video wouldn't play the second section on my computer today. Not to worry, they turned out great! I did a double batch but separated the two halves in case of errors. Put both sets in freezer and ate one tonight with a basil and cherry tomato sauce. Really excellent. Definitely going to make again (and again!).
    Reply
  • Ken R
    Ken R • Rouxbe Staff •
    Hi Gail- Were you able to get the second video to work? I'm curious about what may have gone wrong there. In any event, congratulations on the success. Enjoy.
    Reply
  • Eva T
    Eva T •
    Hi! I've read in various places that egg in gnocchi acts as a binder (or yolk, adds some fat for texture) but that it calls for more flour for the extra moisture. Some recipes do add yolks (or egg), like Keller's and some just flour. Since it is not imperative to use from what I understand, in your opinion, what does adding that bit of yolk provide or improve on the just potato & flour gnocchi? Thanks!!
    Reply
  • Ken R
    Ken R • Rouxbe Staff •
    The egg adds flavor and richness to the flour and potato as well as a hint of color. A touch of egg can also make the end product seem a bit more tender or delicate, as it will hold together the gnocchi with less flour, yielding a more tender final product. I hope this helps!
    Reply
  • Eva T
    Eva T •
    Thanks for the answer Ken, I thought it to be the opposite as egg introduced more moisture & I believed more flour would be needed in turn to compensate. I guess it is the proteins in the whole egg or in the yolk that help in requiring less flour! If I get a chance, I'll try them side by side (some potato with just flour vs potato w/ flour and yolks) and share the results!
    Reply
  • Caroline D
    Caroline D •
    This time my gnocchi did not fall apart and less dense. My dough came together great still a bit slimy not light and pillowy. I can taste the flour. What is the cause of the slim? Would it make a difference if I added a whole egg instead of two egg yolks? What should my gnocchi taste like? Thanks
    Reply
  • Caroline D
    Caroline D •
    Would it make a difference if I added the eggs first then the potatoes?
    Reply
  • Ken R
    Ken R • Rouxbe Staff •
    Hi Caroline-It's hard to describe the exact flavor of something specifically and concisely in this forum - gnocchi tastes like the sum of it's parts. It's very simple in flavor profile- built from flour and potato - and it mainly picks up the flavor of the sauce. Slimy texture sounds like the potatoes may have been too waxy (choose starchy potatoes like russets) or they are not fully cooked before mashing. Adding eggs before the flour would not change anything about the final texture in this case. Keep practicing and taking notes each tome on what you do - these observations will help you fine tune your execution. I hope this helps. ~Ken
    Reply
  • Caroline D
    Caroline D •
    I.would like to.make the gnocchi out.of sweet potato is the process the same when cooking the potato?. The website for sweet.potato gnocchi is gone. Is there another website?
    Reply
  • Ken R
    Ken R • Rouxbe Staff •
    Hi Caroline- The technique is the same, but sweet potato starch acts differently than white potatoes and scan sometimes not bind as well. There are many kinds of sweet potato. You may want to take a look at the recipe search below and review or modify a recipe you see there - or find one online and apply what you know about the process/technique and adapt it. http://rouxbe.com/search?utf8=%E2%9C%93&q=gnocchi Cheers~Ken
    Reply
  • Mohammed A
    Mohammed A •
    I've only seen one type of potato at the supermarket today. And it just said potato so I don't know the type! I, not sure if they are suitable for gnocchi or not. How can I tell?
    Reply
  • Ken R
    Ken R • Rouxbe Staff •
    Hi Mohammed- You likely have russet potatoes (large, brown skin, white flesh) where you are - they are the most common type of potato in most markets. These work great for gnocchi- as would other similarly starchy potatoes (like yukon gold). ~Ken
    Reply
  • Mohammed A
    Mohammed A •
    I had tough time baking. I put 4 potatoes in foil with water and seasoned in the oven at 400 degrees. they were there for 50 mins still could life them with a knife. add 50 mins more and still! not sure what went wrong! Also this the most available (only) potatoes we have here! [URL=http://imageshack.us/photo/my-images/820/qc4f.jpg/][IMG]http://imagizer.imageshack.us/v2/150x100q90/820/qc4f.jpg[/IMG][/URL] http://imageshack.us/photo/my-images/820/qc4f.jpg any idea what type is this?
    Reply
  • Mohammed A
    Mohammed A •
    Found some russet tried baking it for an hour same result, they aren't cooking as expected and am afraid I will over cook them!
    Reply
  • Ken R
    Ken R • Rouxbe Staff •
    Hi- That looks to be a russet potato. If you just want to bake them, just wrap it in foil - no water. If you bake for 60-90 minutes ay 400F, it will be soft. If it needs more time, simply leave it in for a bit longer. ~Ken
    Reply
  • Mohammed A
    Mohammed A •
    Why do you think the cooking process taking so long? also what is the difference between baking and steaming the potato in the oven for this recipe?
    Reply
  • Ken R
    Ken R • Rouxbe Staff •
    Hi Mohamed - It's hard to say why it is taking so long for you. Perhaps you might recalibrate your oven or purchase smaller potatoes to cook. If you'd prefer (or find it easier) to steam them, you can do that as well. You would steam them (covered) in a steaming basket on the stove - not in the oven. The difference is that steaming is moist heat and baking/roasting is dry heat, but both methods can be used to make this dish. Good luck. ~Ken
    Reply
  • Steven Z
    Steven Z •
    Hello, I am curious how to make this without the egg for a plant based version. Would Tofu be best as in fresh laminated pasta without egg? if so, how much? Thanks, Steven
    Reply
  • Ken R
    Ken R • Rouxbe Staff •
    Great question, Steven. I would start with about 3-4 ounces of tofu. You may need to adjust your water and liquid measure but the tofu should help a bit with binding and moisture retention. ~Ken
    Reply
  • Yuseph K
    Yuseph K •
    Hi, I tried making gnochhi today and it didn't work out. Everything looked good until the very end. When the gnocchi came out of the water, they were very slimey and soft. When I put them in my sauce, they all came together like mash potatoes. In the end, it kind of reminded me of polenta.
    Reply
  • Ken R
    Ken R • Rouxbe Staff •
    Hi Yusef- It sounds like your gnocchi were either cooked too long and got waterlogged or were undercooked and gummy (protein from flour never set fully). Also, timing is key - so if the gnocchi sat (cooked) for too long before saucing they can be gummy. Good luck and have another try. Gnocchi is a technique worth getting good at since it can be such a well loved dish. ~Ken
    Reply
  • Yuseph K
    Yuseph K •
    Hi, What's the trick for pan-searing gnocchi? So after poaching them, they are wet. So if you try frying them they down really get down brown colour? But if you dry them out, they get water logged? What to do?
    Reply
  • Ken R
    Ken R • Rouxbe Staff •
    Hi Yuseph- Gnocchi can be cooked, drained and then cooked in a pan with butter as to brown the gnocchi. Also, it is not a searing technique but rather a sauté or gentle pan fry to develop the color and texture. I'm not sure what toy mean about drying them out and water-logging, but you will want to drain them well and let hem dry via the heat from the steam. if they go into the hot pan with too much moisture it will splatter and not brown as well. ~Ken
    Reply
  • Steven C
    Steven C •
    Hi, I want to make this recipe but I’m serving roughly 300 people! Each person will be getting about 2 gnocchi as it is only a tasting portion. How would you recommend I store and reheat? I think I want to knead, shape and boil the night before and refrigerate until the next day. In the morning I would sauté and have them in a chafeing dish to keep warm then plate with warm sauce. Is there a better way to do this? Should I just freeze them raw over night then boil and sauté the day of?
    Reply
  • Kirk B
    Kirk B •
    Hey there Steven - and thanks for your great question. This sounds like an awesome experience for you. Truthfully, I would not freeze the gnocchi the night before. If you prepare and store on flat sheet pans (so they aren't piled up), you should be good. After boiling, I encourage you to cool down throuroughly before storing - you can use an ice bath for this process. Sautéing the next day is brilliant and will add another nice layer of flavor. Sounds like a lot of fun. Enjoy and thanks for engaging with Rouxbe! Chef Kirk
    Reply
  • Rodrigo F
    Rodrigo F •
    Hi! Referring to the plant based question above, are we talking about silken or firm tofu? Or are they interchangeable? If not, how much of each one would be needed?
    Reply
  • Char N
    Char N • Rouxbe Staff •
    Hi Rodrigo: To replace one egg in a recipe, purée 1/4 cup of soft tofu., in this case, you would need 1/2 cup of soft tofu. Hope this is helpful to you. Cheers, Char
    Reply

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