What you need for making gnocchi

Clear some space in your diary to make gnocchi. While there's an art to creating these tiny fluffy potato dumplings, it's fun and the results are fantastic.

Saucepan: A large, shallow saucepan is best for cooking gnocchi. The gnocchi should sit in a single layer on the base of the pan - if the pan is overcrowded, the gnocchi may stick together.

Sieve: Press the mashed potato through a fine sieve to make it smooth. This gives you light, fluffy gnocchi.

Potato masher: For mashing the potatoes, it's best to use a potato masher. Using a food processor gives the gnocchi a gluey texture.

Metal skewer: Use a metal skewer to test if your potatoes are cooked and ready for mashing.

Potatoes: Desiree potatoes are the best choice for light, fluffy gnocchi. Waxy potatoes, such as Red Rascal or Kipfler, can make your gnocchi heavy and doughy.

Flour: For fluffy gnocchi, try not to use too much flour in the dough. If you need to add extra flour, only use a little bit, or your gnocchi can become heavy.

Good Taste - August 2010, Page 114

Michelle Southan

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