As a conclusion about “Gnocchi” I had planned today to publish a kind of FAQ entry with answers to your questions in this regard. but there was no real questions, I have a summary now created with the 10 most important rules for making gnocchi.
I hope this to help one or the other beginners and all questions that you could ask perhaps answered.
Choose the right potatoes
For the production of gnocchi is choosing the right potato is very important. When choosing the floury varieties are suitable because they have the highest starch content and is responsible for the strength of the consistency and maintaining the shape.
But depending on the exact species to choose how long the tubers were stored and also depending on the season, the proportion of strength is different. For this reason, the amount of flour in the production of the dough should be adjusted if necessary so that it smoothly at the end, but is not sticky.
Under no circumstances should new potatoes to fall back, as they have a high water content and low starch content - that is the worst combination to make it gnocchi it.
Cook the potatoes properly
The biggest enemy of gnocchi is water. Eighth reason for choosing the right potato that these are also processed correctly. So little water gets into the potatoes during cooking, they should be cooked with the shell. This one also avoids the leaching of nutrients. Who thinks he accelerated by the piercing of the potatoes with a fork the process is greatly mistaken, as this take the tubers still more water and can not be further processed into gnocchi in the worst case.
To complete the walk out of the way, you can cook the potatoes in the oven. It should be but then use less flour in the dough.
Process the potatoes while still hot
Once the potatoes are cooked, they should evaporate only briefly and are still hot pressed through the ricer. Will they be processed until cold, mostly form small clumps.
If you have no press, you can of course also use a fork or potato masher in doubt. No way you should resort to a blender, as the subsequent consistency of the mass is no longer usable.
Be careful when kneading the dough
Compared to the pasta dough must be kneaded for a long time, it would be fatal for gnocchi. Thus they become rubbery after cooking. At best, the ingredients should be mixed relatively quickly, just until a homogeneous mass.
Processes the dough always in portions and covers the rest with a cloth or plastic wrap off. The dough dries namely very quickly and becomes then very brittle, making it difficult then molding or even disintegrates when cooked.
Also, the already formed gnocchi should not simply be due to the air. It's best to spread them on a floured work surface and covers them either as the dough with a cloth or their spread some flour on it. Nevertheless, they should be so is not stored forever, but cooked relatively soon after forming.
The grooves are important
Most people give in molding the gnocchi forward to, as this is perceived as very complicated. But this is how often a matter of practice. If you the forms by means of a gnocchi board or the fork does not succeed and should you have simply no patience more, then formed by a slightly pressing the fork grooves in the dough pieces.
Why is this so important? The grooves are provided not only for aesthetic reasons, but their main function is the capture of the sauce with which the gnocchi are served. Are no depressions in Gnocco present, the sauce flows down along the surface and the court is only half as tasty.
Cooking the gnocchi
Important in this step is to use a large pot. Once the salt water is boiling is the gnocchi have been in in and the heat be turned back the same, so that the water is still simmering.
As soon as the gnocchi float to the surface, these are done and should equally be removed with a slotted spoon. Stay too long in the water, they are tougher and rubbery.
The right choice of sauce
Since gnocchi are relatively tasteless potato dumplings, any sauce can be combined with them. However, one should here note that this is not too dry and the gnocchi by then even drying out. Very popular are sage butter, pesto or even simple tomato sauce.
If you like to rub cheese on your pasta, you should prefer to serve a little more sauce from the outset in this case then, otherwise very quickly a messy issue can be it.
Gnocchi in stock? No problem!
You is the cost of production of homemade gnocchi much too big? Then, yet equal, a larger amount here and just freezes this one! A loss of quality here is virtually non-existent. Only the right thing to do, it should be noted:
The ready-shaped gnocchi on a plate or tray distributed initially freeze for about 20 minutes and then transfer to a suitable bag or storage box and store up to 6 months in the freezer. Although the pre-freezing is somewhat complicated, you should not do without, otherwise stick together the gnocchi on this step.
then just pick and enter directly into boiling salt water to make the desired amount of gnocchi from the freezer.
Fill permits - the right way!
If you get tired of classic gnocchi in the long run, this may, for example, be beefed up with a filling. In principle, any ingredient are conceivable as filling as long as they are not too liquid. Cheese over vegetables to meat, here you can you creatively rave.
however, noted that the filling completely enveloped by dough needs to be and no openings may be permitted, otherwise the contents will leak very quickly during the cooking process.