""Gnocchi may seem simple, but it is difficult to perfect at home because it requires high-quality potatoes and flour," Carro explains. To avoid gnocchi pitfalls, always use a starchy potato like a Russet and make sure it's broken down into very small pieces. Grating potatoes for gnocchi is one of the absolute best uses for a potato ricer and will leave you well on your way to homemade gnocchi that is light, delicate, and almost cloud-like. You'll know it with the first bite."
"Waxy potatoes, like fingerlings, red potatoes, and new potatoes, just won't do. They are full of moisture, so save those babies for your potatoes au gratin with gruyere. If you use them for making gnocchi, things will get gummy fast. How you cook those naturally drier, fluffier russets matters, too. Bake them. This process sucks out any remaining excess moisture."
Homemade gnocchi demands precise potato selection, preparation, and gentle handling to achieve a light, pillowy texture. Use starchy Russet potatoes rather than waxy varieties to prevent gummy dough. Bake Russets to remove excess moisture before breaking them down into very small pieces, ideally using a potato ricer. Minimize added flour and avoid overworking the dough to prevent density or dryness. Treat formed gnocchi gently to preserve their delicate structure. Reserve waxy potatoes such as fingerlings, red, and new potatoes for gratins and other preparations that benefit from higher moisture and firmness.
Read at www.tastingtable.com
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