what is the ratio of flour to potato when making gnocchi

A quick search on how to make homemade potato gnocchi will yield hundreds of results. Many of them will scare you into believing that making homemade gnocchi is the hardest thing in the world, and if you don’t follow their precise instructions, your gnocchi will be absolutely terrible. This is so not true!

I’m here to tell you that making great-tasting gnocchi from scratch is way easier than you think and with the exception of a few tools like a ricer, can be made using items you likely already own.

Your very first batch of gnocchi may not turn out perfect, but soon enough you’ll be turning out tender little pillows of potato rivaling those of any restaurant.

The ratio of potato to flour should be 2:1. If you add too much flour, your gnocchi will have a sandy consistency and will not float when boiled. If you add too little, your gnocchi will be like mashed potatoes and they will melt while cooking them.
what is the ratio of flour to potato when making gnocchi

What is potato gnocchi?

Contrary to what you may have heard, gnocchi isn’t really a pasta dish.

Rather, it is more of a dumpling, made from potatoes, just enough flour to hold it together, and may or may not include egg.

The word gnocchi is believed to stem from the Italian word nocca, meaning knuckle, which makes sense given its shape, and ridges.

Boil or bake the potatoes?

The short answer is, you can get excellent results with either method. A third way would be to steam the potatoes if you have a setup for that.

The long answer to this question is, it depends on the type of potato you’re using, and if you’re looking to speed up the process.

If you are using russet potatoes, as I have pictured below, you can get away with boiling. This is helpful since boiling is faster.

Baking will take about 60-75 minutes while boiling cuts the time in half to 30-35 minutes.

Russets have strong thick skins which help to prevent water from leaching into the potato, making them a good choice for boiling.

Yukon Golds have lighter, more fragile skin, making them a less than ideal candidate for boiling.

Yukon Gold potatoes are semi-waxy potatoes with higher water content than russets.

If using Yukons, baking is the way to go.

Bake them until they are completely soft; any bumps or hard spots will hinder the gnocchi-making process.

Watch THIS before you make potato gnocchi

FAQ

Can you add too much flour to gnocchi?

Flour: This will ‘make or break’ your gnocchi. Too much and the gnocchi will be chewy with a rubbery consistency. Too little and the gnocchi will not come together and will fall apart when boiled. So start with 3/4 of the recommended flour and once it’s all mixed in, slowly incorporate more (bit by bit).

What is the best flour for making gnocchi?

Plus, it has too much protein: High-protein wheat results in chewy gnocchi. If you want to be true to Italian gnocchi, look for imported Italian flour marked “00 tenero,” which is milled from soft wheat with a low protein content.

What should the consistency of gnocchi dough be?

Gently bring the dough together to form a cohesive ball. You do not need to “work” the dough (this is not pasta or bread dough). The texture should feel warm, light, fluffy and smooth, like a giant mashed potato ball. Cover and let rest for 10 minutes.

Why did my potato gnocchi turned to mush?

Your gnocchi may be mushy because of any or all of the following reasons: boiled the potatoes instead of baked them. used waxy new potatoes with too much moisture in them. not used eggs to help texture.

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