Fluffy Potato Gnocchi Dough
INGREDIENTS
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A good potato gnocchi is a tremendously difficult pasta. IT should be light and fluffy, but too often it comes out heavy, starchy, and tough. The instructions are basically simple: cook potatoes, mash them, knead in flour, shape, then boil. There are
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First, always bake the potatoes, never boil. You want to release the moisture in the potato so you end up using less flour. Preheat the oven to 425 and poke the potatoes a few times with a pairing knife over the entire surface. Around 7-9 times shoul
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Peel the potatoes while they are still hot. Use a clean, folded dish towel to pick up each potato and peel them, releasing steam and further drying them.
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To mash the potatoes, we recommend using a potato ricer instead of normal mashing utensils. This does a better job of not breaking up the starch cells, and is a gentler way to break the potato down. After you run the potatoes through a ricer, spread
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