Gnocchi question - VeggieBoards
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#1 Old 10-12-2008, 08:40 PM
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So I am planning on making some gnocchi. I've made it once before and I remember it being super simple and good (just time consuming). Anyways, as I've been looking at various recipes, I'm finding that the potato to flour ratio seems to vary wildly depending on your source. It goes from about a high of 1lb potatoes : 2 cups flour all the way to a low of 1lb potatoes : 0.5 cups of flour. Any gnocchi experts out there that know which way is best?
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#2 Old 10-12-2008, 08:46 PM
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No idea... but if you find out, pass it along.

I've never made it myself but I'd assume-- based on eating it-- it's more than a half cup of flour.
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#3 Old 10-12-2008, 11:39 PM
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When I make gnocchi, I plan on a 1:1 ratio of russet potato to flour however I add a little bit of flour at a time until I get the consistency I want. I would advise against putting the entire cup in at once because, depending on the moisture in the potatoes, you can end up with a very dry, heavy dough.

If you're unsure about the dough, take a small bit, form a gnocchi and cook it to ensure it won't fall apart in the water. If it holds up then you're good to go.

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#4 Old 10-13-2008, 03:11 PM
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lol.. i just buy the frozen ones..
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#5 Old 10-13-2008, 07:23 PM
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Maybe it has to do with humidity. I have found with making dough that i have to add more moisture b/c the climate is often dry where I live (like now with crazy winds!).

I spent some years living a block from the ocean and conversely needed less moisture with dough and fudge etc.
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#6 Old 10-14-2008, 06:00 PM
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I ended up using about 1 cup flour for every 1 lb of potatoes and it worked great - made for very light and fluffy gnocchi, and I didn't use eggs, just earth balance. I had a blast making them too.
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