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Ideal flour to potato ratio for gnocchi
I prefer making my gnocchi without using egg as a binder, but I'm always worried about over-flouring the mixture, and getting incredibly dense gnocchi, or under-flouring it, and having the gnocchi fall apart in the water. Does anybody know the ideal ratio of flour to potato for light and fluffy gnocchi? Also, would that be for gnocchi made from baked potato, or from boiled potato (which I imagine requires a bit more flour, due to the extra moisture)?
1 Answer
You have a tricky one here Hazel. Here are my thoughts:
You should steam your potatoes, this will prevent too much moisture.
Half-fill a saucepan with water and put the colander on top. Cover with a lid, bring up to the boil, and steam the potatoes for 20 minutes. Cooked like this, the potatoes don’t absorb too much water – you want them to be quite dry to make the gnocchi.
You can also let the mashed potato cool and rest in a colander in the sink. This is sort of like what you would do with meat after cooking it, because the excess water and juice will separate or drain out.
This tricks should get you the right kinda potatoes for your Gnocchi. Ratio wise, I'm a little stumped, but I would go with 1kg potatoes to 250g flour. Also check out this recipe we did with mini-chefs: http://www.yuppiechef.com/spatula/minichefs-try-their-hand-at-potato-gnocchi/
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