How much water for gnocchi

Freeze until solid, about 3 hours. Gather the frozen gnocchi into resealable freezer bags. Frozen gnocchi can be stored in the freezer for 4 to 6 weeks. Frozen gnocchi must be cooked directly from the freezer in plenty of boiling water, or they will stick together. Bring 6 quarts salted water to a boil in each of two large pots. Shake any excess flour from the frozen gnocchi and split them between the two pots, stirring gently as you add them to the boiling water.

It is important that the water return to a boil as soon as possible; cover the pots if necessary. Drain the gnocchi as described above and sauce and serve according to the specific recipe.

How would you rate Gnocchi? Leave a Review. They came out nicely I added garlic and the taste was so Devine. Thanks a million for the recipe, I did not add the nutmeg though. This was nice, but I couldn't achieve the fork patterns the first time round! It was pretty light and fluffy, a tip would be to use oil in the water while boiling the gnocchi so that they don't stick to each other and adding some semolina flour for better texture :.

I did not use anywhere near the amount of flour listed in the recipe as other reviewers noted, and I possibly may have used a touch too much, but they turned out very nice. My family is from Genova Italy.. Home of the Gnocchi!! This recipe was wonderful.

Everyone should try it!! Thanks for putting it out there. My gnocchi are so light, fluffy and delicious. Thanks for the recipe. Note I didn't weigh my potatoes but used more than 3 riced cups, and I almost doubled the cheese : because I wanted to use it up. I wish I could update my review but I can't so I need to add this addendum which you may find helpful: I don't have a potato ricer but simply shredded the cooked potatoes with a stand-up cheese grater and had no issues with texture.

In the past week I've made 12 batches of this recipe to prepare for a Christmas party freezing all as I go. I am going to have to make one more batch because I keep dipping into my stash for a quick dinner. I boil the potatoes vs bake them I baked one batch and didn't notice any difference at all so I'd just do whichever you find easier and never come close to using the full amount of flour.

See, we've had an ongoing disagreement about how firm a mattress should be, with me preferring more solid ones and her enjoying soft, pillowy ones. We've managed to find a happy medium, but when it comes to our couch, I'm the only one with a shot at being comfortable.

This whole episode got me thinking about potato gnocchi. So much has been written about the supposed qualities of perfect gnocchi—specifically, that they should be preternaturally tender and cloud-like, holding their shape just long enough to dissolve on your tongue—that I think it's warped our standards a little. I agree with those criteria to a point, but I also think there's room for personal preference.

Some of us really are after little fluffy clouds. Others might appreciate gnocchi that are just a tad firmer. I know that in my own life and travels, I've eaten some excellent gnocchi of a variety of sizes and textures, and I wouldn't be quick to dismiss some of them just because they were firmer than others.

That said, I don't think anyone who's eaten great gnocchi would argue that they should ever be as firm as, say, my couch, nor as chewy as gum, nor as heavy as bricks. Just as I'd rather not sleep on a pile of jagged rocks, there are limits to what can be called good in the world of little potato dumplings: Some version of light and tender is what we're after. I start with this as a way to calm nerves.

Yes, potato gnocchi can be tricky, and yes, they will likely require some trial runs before you become expert at making them. But no, you don't have to set the bar at alchemical levels, thinking that the only correct way is to transform inherently heavy potato and flour into little white orbs that vanish into a mist as soon as you take a bite.

That's a nice ideal to work toward, but there are plenty of good, more substantive gnocchi along the way. No matter the gnocchi you aspire to, getting there is something of a journey. I've been there: I was taught by an old Neapolitan nonna in Italy, whose expert hands made the process look ridiculously simple. After that, I prepared them frequently during my days as a restaurant cook, and recently, I made batch after batch to develop this recipe.

And yet, I still feel like my gnocchi are a work in progress. That's no reason to feel discouraged, though, because long before your gnocchi become legendary, they're going to be very, very good.

And that, too, is a great thing. Potato gnocchi are famously inconstant. In all my research, I have yet to see a good recipe that doesn't warn the reader that its measurements are an approximation, and that only by developing a sense of how the dough should feel will you be able to home in on just how much flour to add and just how much or how little the dough needs to be worked.

The trouble is the potatoes themselves, which, even within a specific variety, can range quite a bit in terms of moisture and starch levels. Moister potatoes will require more flour; drier ones less. I've racked my brain trying to think up a clever way to sidestep these inconsistencies and develop a foolproof recipe that works exactly the same way every single time, no matter the cook, but I've come up empty-handed.

The reality of making gnocchi is that there is a kind of intuition that needs to be developed. This can be frustrating to those of us who want to outsmart a recipe on a path to precision and certainty, but there's another, I think better, way to look at it.

This is the kind of cooking that requires us to rely on our senses more than our scales and measures, to pay attention to the way things smell and look and feel. It's a critically important part of cooking, and learning to make gnocchi may well be one of the best ways to train those skills.

Embrace uncertainty! In fact, one of the best pieces I've read on the more intangible aspects of gnocchi-making was written recently by the chef Marco Canora in Lucky Peach ; I have to credit Canora not just with that but with influencing gnocchi recipes considerably, at least here in the States.

Canora's recipe has been famous ever since it helped land Tom Colicchio's restaurant Craft a glowing New York Times review many years ago, back when Canora worked there. It's the recipe Colicchio still uses today more or less , and some of its tricks, including using a bench scraper or similar tool to cut the flour into the cooked potato, are common in many recipes now, including mine here.

Still, despite the need to develop intuition, there's plenty to know that will help you get a heck of a lot closer to the bull's-eye than if you just started shooting blind.

Let's take a look. You must use a russet potato to make good gnocchi. That's the advice most North American experts give. In other parts of the world, including Italy, it's common to see the same advice, but for other similarly dry and starchy potato varieties.

There's no doubt that a dry, starchy potato is one of the best bets for making gnocchi with a lighter and fluffier texture. After all, the more water a potato contains, the more flour you'll have to add to soak it up, and the more flour you add, the denser the gnocchi will become.

I wanted to see just how absolute this rule is, so I tried making gnocchi from a few different kinds of potatoes, include plain white ones and Yukon Golds. As it turns out, the rule is not as absolute as some might have you believe. The truth is, you can make really good gnocchi from a range of potatoes, including white- and yellow-fleshed varieties.

Yellow-fleshed ones, for example, create more silken gnocchi with a rich, eggy appearance, even when no egg has been added. But the truth is also that those potatoes are much more prone to gumminess than starchy russets are. You can make good gnocchi with them, but it's more difficult to do. My advice is simple: To start out, limit yourself to russets until you get a good feel for how the whole thing works. Then, if you're curious, play around with other types.

The worst that happens is you waste a potato or two in the process. The benefit is, you'll come away with an even more fine-tuned sense of gnocchi dough as you experiment. One factor, though, does hold across the board: New potatoes are very problematic because they're so much wetter inside.

When it comes to gnocchi, the older the potato, the better. It can be hard to know just how old a potato is when you buy it at the supermarket, but even in my own tests, I found that the potatoes that sat on my countertop for several days, sprouting little eyes all over, made better gnocchi than those same types of potatoes did in earlier days. Knead until dough forms a ball.

Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into half-inch pieces. Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve.

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