I made gnocchi two days ago and after rolling what I wanted to use I wrapped up the rest of the dough and put it in the frige but it turned grey. Is this bad? What happened?
by trashthis4
9 Comments
Funny_Yesterday_5040
What was your recipe?
thisothernameth
This is just some oxidation. Nothing bad.
YogurtclosetBroad872
Potato turns grey from oxidation
Malgioglio
I could be wrong but gnocchi dough has potatoes that have a lot of water and oxidise easily. I don’t know how good it is to store potato dough for too many days, but if there is no smell I think you can still use it, maybe the taste won’t be as good as fresh dough. But again, I could be wrong.
downwiththechipness
You need to make it all at once. Then you can either par-cook or freeze the gnocchi. Keep in mind though that the integrity of previously frozen, raw gnocchi doesn’t reconstitute as well as fresh-made. Also, fyi, that dough is super wet.. You should be able to roll gnocchi dough into a log, similar texture to pasta dough. My gnocchi rule of thumb is to add as little flour and egg (yolk only) as possible to be able to shape and cut it to the right shape and texture. And Russets are best.. the starchier the spud the better. Just my $0.02 (I once upon a time had a literal gnocchi business at local farmer’s markets).
Fine-Ad-909
It’s a shiny.
IdyllaSewers
Oxidation
TheKingPooPoo
You put poop it in I bet. Common mistake.
That or oxidation of po ta to
etanaja
It’s the wheat flour that cause the oxidization. Polyphenol oxidase is an active enzyme in wheat flour that cause that blackening effect. You can see the specs of bran / germinal materials from the flour where it is “concentrated”.
9 Comments
What was your recipe?
This is just some oxidation. Nothing bad.
Potato turns grey from oxidation
I could be wrong but gnocchi dough has potatoes that have a lot of water and oxidise easily. I don’t know how good it is to store potato dough for too many days, but if there is no smell I think you can still use it, maybe the taste won’t be as good as fresh dough. But again, I could be wrong.
You need to make it all at once. Then you can either par-cook or freeze the gnocchi. Keep in mind though that the integrity of previously frozen, raw gnocchi doesn’t reconstitute as well as fresh-made. Also, fyi, that dough is super wet.. You should be able to roll gnocchi dough into a log, similar texture to pasta dough. My gnocchi rule of thumb is to add as little flour and egg (yolk only) as possible to be able to shape and cut it to the right shape and texture. And Russets are best.. the starchier the spud the better. Just my $0.02 (I once upon a time had a literal gnocchi business at local farmer’s markets).
It’s a shiny.
Oxidation
You put poop it in I bet. Common mistake.
That or oxidation of po ta to
It’s the wheat flour that cause the oxidization. Polyphenol oxidase is an active enzyme in wheat flour that cause that blackening effect. You can see the specs of bran / germinal materials from the flour where it is “concentrated”.