In agreement with Marcella Hazan --but In disagreement with, e.g., Lidia Bastianich -- I recommend a viable remedy to achieve a dough with the proper density is to use neither baking nor
new potatoes: Put your smart money on old boiling potatoes. Resist adding eggs to the dough, as they will cause the gnocchi to become heavy and course-textured. After all, the goal is to produce gnocchi
that are light & soft.
Moreover, please do not underestimate the value of knowing the comparative uses of different potato varieties: For mashed and/or creamed potatoes, many chefs prefer to use either russet or Yukon Gold
. Yet, for some tastes, russets are too mealy in texture. The latter variety, though, has a good amount of waxiness for mashing up. I’ve also had good results using Maine potatoes, notably Kennebecs
. Try Green Mountain
potatoes, too – if you can find them.
On the other hand, because of low-moisture content, baking potatoes (such as Russet Burbank
, Norgold Russet
, and Shepody
) are ideal for latkes
Also, I concur with Russ's comment, above -- viz., potatoes do not
contain gluten. (Starch, yes, but not gluten.) People on gluten-free dietary constraints thus eat baked goods made with, among other types, potato flour.
Edited by Redsugar, 09 November 2004 - 05:29 AM.