I tried gnocchi for the first time a couple of weekends ago. It was at a restaurant and they weren’t the light pillows of deliciousness that I expected. They were dense and a bit chewy. Thinking I could do better, I was determined to give gnocchi making a go. Pronounced nyo-key and translates to lumps, but may have come from the words nocchio or nocca which mean knot (in wood) or knuckle. Commercial gnocchi look more like fat grubs than knuckles. Gnocchi isn’t familiar to me so I’m not sure if it’s considered a pasta or a dumpling and a quick search online suggests that it might be both.
I did a little research and found Cook Almost Anything’s Ultimate Gnocchi article an amazing guide for new gnocchi makers to work with. Apparently, too much flour leads to heavy gnocchi and with the fear of creating chewy bullets, I overcompensated. I made my dough with less flour than suggested. My gnocchi wasn’t so soft it disintegrated in water, but they were really, really light and soft. Is there such thing as gnocchi that is too light?
I used 4 medium potatoes a little salt and 100 grams of sifted flour. Nothing else and in hindsight, I could have done with a little more flour for a slightly denser texture. Next time, I’m going to go for 4 medium potatoes and 120 grams or just a touch over 1 cup of flour.
I don’t have a ricer, so I used a spoon spoon and a sieve. The dough was really nice and smooth and wasn’t difficult to form at all.
I fried some bacon, chopped up a leek and sweated them, added the leeks to the bacon, then added cream to the lot to go with the gnocchi.