Posted 26 October 2004 - 10:45 PM
Posted 26 October 2004 - 11:55 PM
Your gnocchi will be hit-or-miss for a while, anyway, until you get a sense of what they're supposed to feel like on your fingers. If you've got lots of squash, try that. If you've got lots of potatoes, try that.
And then make them every chance you get, until you're happy with them. Flour and potatoes are pretty cheap, after all, and so are squash in season (which they are, now). Go nuts!
Posted 27 October 2004 - 12:03 AM
Posted 27 October 2004 - 12:56 AM
thanx for the suggestions. i had a gut that this was something i needed to play with before i served it to other humans. does room temp have any bearing on how the dough will feel? my kitchen tends to get broiling because of the radiator heat. any thoughts on needing a ricer? boil the potatoes or bake them??
The temperature will definitely influence the dough feel, but humidity is even more critical. Don't let this scare you though, as the others have said, try a few times and you'll soon get the feeling of what the dough should look/feel like. As a general guideline I find gnocchi come out best when the dough is still slightly sticky.
Also: I'd add an egg the first times you make potato gnocchi, but once you get those working try without. Egg-less gnocchi, when everything turns right, are a fantastic melt in your mouth dumpling, in a way the egg ones can never be.
I never tried baking the potatoes, always boiled them whole with skin and peeled them afterwards, just the way I was taught in Italy. Could work fine, though it might take much longer. I'd go for a ricer, even the simplest kind (here in Germany about 3-5 $) works great. I've tried other methods but only the ricer keeps the potatoes fluffy as they should be.
Posted 27 October 2004 - 01:09 AM
Posted 27 October 2004 - 02:36 AM
albiston-what is your experience using squash instead of potatoes. our potatoes here are definitely different than in germany. and potatoes vary so much in consistency. would baking them take out that variable?
I never used squash to completely replace potatoes, always kept a little potato there, maybe 20% or so. You can completely replace potatoes, it's just that I never did so I don't know how the dough would feel/work in that situation.
The important thing with potatoes is: the more floury they are, the better. Also old is better than new, because of water content. I've made my best gnocchi ever usuing Irish potatoes in the UK, so, as long as you find good floury stuff, you can get great gnocchi with any sort of potato. The baking makes sense and I'll give it a try next time, it's always fun to try new methods out.
Posted 27 October 2004 - 06:44 AM
If you have extra squash, I say go for it. I don't find either (potatoes or squash) necessarily easier than the other.
Posted 27 October 2004 - 07:01 AM
thanks again for the tips- i guess the reason why the baking thing came to mind was because A. i saw it mentioned in a recipe and B. i thought that it would take out a bit more of the water. i thought that feuchte (sorry about my german language butcheridge) would have a bearing on the process and i live along a river in the southeast us. not so much a factor this time of the year, but in the summer-whew! i should have nice dry conditions this weekend. albiston-what is your experience using squash instead of potatoes. our potatoes here are definitely different than in germany. and potatoes vary so much in consistency. would baking them take out that variable?
I do bake my potatoes for gnocchi and then use egg as a binder. I've never had the courage to try without egg. Sweet potatoes are another option; they turn out really well.
Posted 27 October 2004 - 07:07 AM
Posted 27 October 2004 - 07:26 AM
Anyway, Keller's is the only recipe I have ever used and they have turned our deliriously good every time -- which I credit to Keller, not to my own modest skills. In fact, I never order gnocchis out any more, because even the best restaurants can't compete with gnocchis that you've rolled out yourself 30 minutes before boiling.
Keller, btw, bakes baking potatoes and used egg to bind. The resulting gnocchis are light as clouds. When rolling them out, I look for a texture roughly the same as Play-do "lite".
Thinking about the government.