are russet potatoes good for gnocchi

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The Russet Burbank specifically has high solids and low moisture, and it ideal for gnocchi. Reds are too waxy, the starch cells will turn gluey when moisture is added. The Yukon Golds can work, but often cost 3-4 times more than a russet and also have a medium solids or moist profile.
are russet potatoes good for gnocchi

Different Types of Potatoes

When buying potatoes, this is what you dont want to buy: potatoes with damaged skin, greenish potatoes (when they turn green, they can be toxic), potatoes that have a black tinge or mold.

Potatoes come in different colors with a yellow, red, or purple outer skin or with white, yellow, red, or even blue flesh. However, the most important quality for culinary purposes is its density, in other words, the amount of total solids (starch, sugar, fiber, protein, salt) compared to the amount of water. Some qualities are best for certain dishes and not great for others.

Mealy or starchy potatoes are high density potatoes and have high levels of starch. These potatoes are great to make baked potatoes or potato puree (and, therefore, gnocchi!). When they are cooked, they become soft. When they are boiled, they tend to fall apart. Mealy varietals are usually large (like Russet or Idaho potatoes).

Waxy potatoes are low density potatoes and they have low levels of starch. When boiled, these potatoes dont fall apart and remain somewhat hard in texture. Waxy varietals tend to be small (like Yukon Gold potatoes).

There are also potatoes that are somewhere between mealy and waxy, with medium levels of starch and medium density. They can be used in many different recipes but this all-purpose quality makes them actually not great for any dish.

Choosing the Right Potatoes for Gnocchi

The first step when making potato gnocchi is choosing the right potatoes. There are many different types and varieties and not all potatoes make great gnocchi. You also want to choose potatoes that are all of the same size so that they cook uniformly.

POTATO GNOCCHI That’s PERFECTLY TENDER Every Time

FAQ

Why are russet potatoes best for gnocchi?

Russets are dryer and hold less water, making them ideal for gnocchi making. Because of their dry and starchy texture, they may require less flour than other varieties, yielding an airier texture, and making them an excellent choice for a beginner or anyone who wants a no-fuss gnocchi experience.

Which type of potato best for gnocchi?

Step one: Start with Yukon Gold potatoes. Russets will do, but Yukon Golds have more of the nutty flavor of the yellow-fleshed boiling potatoes used by the Italian and Provençal cooks who have mastered gnocchi.

Is it better to boil or bake potatoes for gnocchi?

The secret to the lightest, most tender potato gnocchi is to bake the potatoes instead of boiling them. A baked potato is dryer than one that has been boiled, which means you avoid having to add more flour to the dough to account for excess moisture, a practice that leads to over-kneaded, tough gnocchi.

Are starchy or waxy potatoes better for gnocchi?

To make gnocchi, our grandmothers and mothers prefer mealy potatoes, rich in starch, and slightly aged as they lose more of their water content over time. Old potatoes does not mean germinating potatoes, but drier potatoes which provide a dry and compact dough. Stay away from waxy potatoes that have a hard pulp.

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