My chef bought this for gnocchi how fucked are we? Will it work out? Should I use less? 500g potato/about 100g flour
My chef bought this for gnocchi how fucked are we? Will it work out? Should I use less? 500g potato/about 100g flour
by Sliiiiiiiiiime
1 Comment
Meancvar
There are so many factors starting from how much moisture is in the potatoes. The protein in the flour is a lower importance issue. Start with a bit less if you want to test, boil one gnocco and see if it stays together. Normally America’s Test Kitchen suggests 1 weight unit of flour for 3 units of riced potato (they use baked potatoes to remove moisture and simulate the old harvest potatoes that Italian groceries sell for gnocchi).
1 Comment
There are so many factors starting from how much moisture is in the potatoes. The protein in the flour is a lower importance issue. Start with a bit less if you want to test, boil one gnocco and see if it stays together. Normally America’s Test Kitchen suggests 1 weight unit of flour for 3 units of riced potato (they use baked potatoes to remove moisture and simulate the old harvest potatoes that Italian groceries sell for gnocchi).