We have always loved gnocchi. Even as accomplished cooks, it has remained somewhat of an enigma—a special Italian restaurant meal to savor that we had never seriously considering making ourselves. A recent night out with an exceptionally memorable gnocchi dish with lobster, shrimp, peas, and a tomato cream sauce changed that. My wife did a search for “gnocchi making” and found this simple gem. Our new Fantes board is very compact so no worries about finding cabinet space.
TEXTURE: We’ve already learned to not keep the pasta too moist or it will stick. With sufficient practice and pliable not too moist dough, we’re doing it! You are making a light dumpling of potato and will want to practice to work toward a smooth, soft, and silky texture.
WILL ANY OLD TYPE OF SPUD BE FINE? Nope. We are using Yukon Gold valued by Italian chefs. Superb. Bake them. Boiling makes for moisture issues and a big hassle.
FLOUR TYPE? We’re using King Arthur all purpose with good results. Go easy on the quantity.
IS CLEANUP A PAIN IN THE GNOCCHI? Cleanup is not difficult but will take a bit of time to scrape through the grooves that still have a bit of dough on them.