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, does a potato ricer make an appreciable diff in gnocchi?

asked by @LindseyMNorris over 4 years ago
11 answers 2169 views
B0e51b35 a002 4fdd adc2 f06fa947184e  baci1
HalfPint

HalfPint is a trusted home cook.

added over 4 years ago

IMHO, no, what is important is the amount of flour added. Too much has the gnocchi is chewy and heavy. Too little and they fall apart when cooked.

19f2e275 c635 488f 8322 530158a23e00  food52
added over 4 years ago

I would say yes. since you don't want any actual chunks of potato in your gnocchi dough, a ricer is a great way to ensure you get a fluffy, completely chunk free potatoes.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

Well, i think that a ricer helps to aerate the potatoes so that they dry out easier before you add the flour -- so you don't need to use so much flour to make the gnocchi (which is important for gnocchi texture as HalfPint said above). I think a food mill would work too for this. Or you could mash them with a masher and put the mashed up taters on a big rimmed backing sheet so they would have a good surface area to steam off the moisture.

516f887e 3787 460a bf21 d20ef4195109  bigpan
added over 4 years ago

I agree to use your 'ricer' - to make it nicer. Gnocchi is all about texture and getting the right ridges to hold the sauce.

401c5804 f611 451f a157 c693981d8eef  mad cow deux
pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 4 years ago

I'll add my voice to "yes" on the ricer. I really do think that it makes a difference. Also once you've mixed in the flour you need some skill in rolling out even width "dowels". One of my friends is expert at that part. After that you slice them and then flick them off your gnocchi form.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

The ricer or a food mill work very well the amount of flour you use is important but also the tool you use for the potatoes is also as important

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

YES ! It makes potato "snow" with no risk of the potatoes getting gluey and tacky, or leaving them too chunky. A food processor or mixer will give you the former, a masher will give you the latter.

0f493ab9 068f 4498 ba2c 95c992214d52  sit2
Sam1148

Sam is a trusted home cook.

added over 4 years ago

Not quite on topic of Gnocchi...but for potato ricers.

I don't use it for potatoes..I just don't care for super creamy mashed potatoes.
I do use it for squeezing out moisture of spinach..and for cole slaw. Salt the slaw first rinse and squeeze with the ricer and let it dry a bit and dress it so it soaks up the dressing better...and is crispy.

19f2e275 c635 488f 8322 530158a23e00  food52
added over 4 years ago

brilliant!

A9f88177 5a41 4b63 8669 9e72eb277c1a  waffle3
added over 4 years ago


Ricers also come in handy for putting the squeeze on other foods too, watermelon and grated onion for instance.

A9f88177 5a41 4b63 8669 9e72eb277c1a  waffle3
added over 4 years ago


Um, not together I didn't mean.