I cooked the gnocchis according to instructions, letting the, come back up to the surface of the water. But they felt a little like undercooked d...
...ough. It that normal or is there a reason for this. I imagine the texture is a little different than the potatoe based gnocchis
Recipe question for:
Grandma DiLaura's Italian Ricotta Gnocchi
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4 Comments
Since these are made with ricotta instead of potato they will feel lighter and more tender than the denser potato version. Once they've floated to the top they are done cooking and ready to be scooped out into your bowl. If you felt the consistency was undercooked, you could let them hang out at the surface for another 30-60 seconds and see if you prefer them after that test.
Also, one thing that may impact this is the consistency of the dough. Was the dough still sticky when you rolled them or was it nice and smooth after kneading in more flour? If it was on the sticky / wet side, perhaps you could try kneading in more flour and see if that helps as well.
Enjoy!
Christina