6 ounces semolina flour (substitute 2 parts sweet rice flour, 1 part potato starch for gluten free gnocchi)
1/4 cups chives, snipped
2 tablespoons olive oil
2 tablespoons butter, melted
2 teaspoons white pepper
2 teaspoons salt
Water, as needed
Semolina flour (or sweet rice flour for gluten free), as needed
Olive oil, as needed
Potato Gnocchi Directions
Slice the potatoes in half while still hot and scoop out the flesh. Put the potato flesh through a ricer into a bowl. Working quickly to retain the warmth, add the rest of the ingredients and gently fold together. Do not overmix, as this will create a dense product.
On a clean work surface dusted with semolina flour (substitute sweet rice flour for gluten free gnocchi), form and separate the dough into 6 to 8 equal parts. Roll out each part into logs approximately ¾ inch in diameter (about the diameter of a hot dog) and as long as possible. Cut the logs into small squares.
Once all of the gnocchi are cut, place them in boiling salted water until they float to the top. Drain the gnocchi, toss in olive oil to coat and place onto a sheet pan in a single layer to cool. Reserve for assembly.
Friday, 07 April 2017
The only thing that is difficult about this recipe is the measurement (or lack thereof) of the amoun... See Full Review >>The only thing that is difficult about this recipe is the measurement (or lack thereof) of the amount of potato needed. Although I am an experienced cook I don't like a recipe that lists ingredients using a unit of measurement that is entirely subjective. 4 russet potatoes doesn't tell me enough to be sure the recipe can work. For instance is it 4 small/medium/large potatoes? The author doesn't say. Perhaps the 4 cooked potatoes should yield a certain amount of weight? The author doesn't say. If the recipe was better it might say 4 russet potatoes cooked, mashed and measuring 2 cups. That way whether you used big potatoes or small ones, you could know the amount of potato needed. That way if you had more use it for something else or if you had too little you could cook more potato. I understand that general humidity of the potatoes themselves could be a factor so an exact measurement of the potato might not be that crucial. In that case some notes on understanding how to adjust the recipe and figure out what amount of moisture/potatoes/flour makes the best textured gnocchi. The real question is are "Edible" recipes for people who want to cook? Are they meant to be made at all? Without clear guidance on measurements a recipe is mostly useless and possibly a waste of ingredients. Not to mention a turn off to new or inexperienced cooks. This is clear feedback and meant to be constructive. -