Why Your Homemade Gnocchi Turned Out Tough - Tasting Table (2024)

FAQs

Why Your Homemade Gnocchi Turned Out Tough - Tasting Table? ›

Too much flour

Potatoes have a lot of starch and by mashing them instead of ricing them, it it is harder to incorporate all of the other ingredients without overmixing. Overmixing is another cause of tough gnocchi.

Chewy gnocchi are the result of too much flour and over kneading the dough. It's important to knead the dough just until it comes together into a smooth ball and no more. This is because you don't want to encourage too much gluten development which makes them tough, chewy and rubbery.

If the dough is too soft and floury, do not add more flour. More flour will transform your gnocchi dough into a cement brick! Instead, transfer your dough back onto the pastry board and continue to work the dough patiently until it dries out a little bit more.

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).

For gnocchi with a fluffy texture, don't knead the dough past the point where the flour is fully incorporated into the potatoes. Think large lemon size when you tear off a piece of dough to roll out. Move the palms of your hands back and forth to roll the torn-off portion into a long rope.

Cooked gnocchi should have a light, squidgy texture, and should not be tough and chewy. It has a simple potato-like flavour, which can easily be complemented with fresh herbs or cheese such as parmesan. Discover our best gnocchi recipes.

Yes, gnocchi dough can be overworked by too much handling. Over-kneading the dough may result in creating too much gluten. This can lead to gnocchi that has a more chewy, rubbery texture. The key is to use as little flour as possible to create a light, airy texture.

It is very easy to add too much flour to gnocchi dough, which can make these dumplings glutinous, gummy, and sticky. If you dump all of the flour into your gnocchi dough at once, you won't have the same texture as a gnocchi that has just enough flour to bring it together.

Don't overcook. If your gnocchi cook for too long, they can absorb too much water and become dense and chewy. Gnocchi cooking's best in a large pot with plenty of salted water. Gnocchi are dipped into boiling water after being slightly shaken with the flour.

Which flour is best for gnocchi? ›

Italian flour

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.

You might even have to use more than 1 1/2 cups of flour. Just do your best and every time you make gnocchi try to use less flour to form that mass. Essentially, you want to be able to roll out the rope of dough using the least amount of flour possible. That's it!

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.

Poach gnocchi in batches in a pan of lightly salted water for 2-4 minutes. Cooked gnocchi will float to the top. Strain and serve immediately with a good pasta sauce.

Cut your dough into 6 pieces and roll them each into fat ropes about as thick as your thumb. Some people recommend resting the dough at this stage for 30 minutes but we haven't found any difference in the finished gnocchi by doing this.

Additional Tips: Don't overcook the gnocchi, as they can become mushy. Remove them from the boiling water as soon as they float to the surface.

Yes, gnocchi float when they are cooked. However, they may have well been cooked before they floated and will still be cooked just fine if they've been floating for a little while. Yes, gnocchi sink again when they are overcooked. Best to get them while they float.

Can I overwork gnocchi dough? Yes, gnocchi dough can be overworked by too much handling. Over-kneading the dough may result in creating too much gluten. This can lead to gnocchi that has a more chewy, rubbery texture.