Five tips for making dry and light potato gnocchi

Five tips for making dry and light potato gnocchi


Pasta maker Joyce Bergamasco reveals the cooking secrets to never make mistakes when preparing gnocchi




As simple and easy as it is to make gnocchi, there are a few tricks that help you get it right the first time. And the person who revealed these secrets to us was Joyce Bergamasco. Please, write them down and put them into practice, because she guarantees that you just need to follow everything exactly to have dry, light and soft gnocchi. Watch:

The right potato

For dry gnocchi the professional recommends using asterisk potatoes, since they have much less water in their composition and this will have positive consequences on the result of the dough.

The right preparation

There are several ways to prepare gnocchi, but cooking the potatoes directly in water or by steaming are two methods not recommended by the Bergamo area. The ideal option, in her opinion, is to bake them. “The potatoes will be just right and you will need to use less flour afterwards,” she says.

Don’t love too much

Although it may not seem like it, gnocchi are not a type of pasta that requires a lot of processing, on the contrary: “If you knead the gnocchi a lot, they can end up having a puree consistency, with more starch and, consequently, it tends to soften. “

You don’t need a lot of flour

Gnocchi should be a light dough and when you add too much flour, the texture and texture can become tough and chewy and that’s not what you want, right?

Thermal shock

As soon as the gnocchi are cooked, immediately transfer them to a container with very cold water and ice cubes. “This will help it create structure and not fall apart when you add it to sauce or fry it in butter,” he says.

If you liked these tips and want to know more, consult the article with the complete guide to gnocchi and all the tips for preparing gnocchi the way you prefer and not making the same mistakes. After all, despite the fact that it seems simple, the dish has its own secrets.

Source: Terra

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