Comments on: One advice : Never attempt gnocchi unless you know your potato LOL

By: Recipe : Potato gnocchi | Best recipes, foods and travel

Recipe : Potato gnocchi | Best recipes, foods and travel — Fri, 31 Oct 2008 11:29:05 +0000

[...] too much liquid. With only russet potatoes from USA, making gnocchi is a breeze. My earlier post on making gnocchi over [...]

By: LP

LP — Thu, 30 Oct 2008 12:59:39 +0000

You actually can cook the potato in the microwave, poke the potato with fork a few time before put it into the microwave. Take approx 10 min.

By: Jo

Jo — Thu, 30 Oct 2008 05:58:35 +0000

Floury potato such as Russetts are best for gnocchi.
If you do not have an oven, you can also steam your potato for about 45mins. (Baking the potato creates a drier dough and a lighter, fluffier gnocchi.)
One thing to note, exactly how much flour to use will depend upon how moist the potatoes are… so sometimes you can’t depend on the exact measurement from the given recipes.

By: Angie Tan

Angie Tan — Thu, 30 Oct 2008 05:33:49 +0000

So… in order to have better mashed potato, the Russet is better?

By: Stephanie

Stephanie — Thu, 30 Oct 2008 03:15:15 +0000

A potato ricer can be used to make very fluffy mashed potatoes.