Yes a food mill, fit with the finest disc, could also work; however it is important to know that a ricer makes fluffier potatoes and therefore the lightest gnocchi. Hope this helps!

Instead of peeling them with a paring knife, I like to scoop out the inside into a bowl, and scrape and excess off with a knife before putting it into the ricer. This is an ok method to use?

Ultimately you can peel the potatoes however you like. The advantage to peeling them (rather than scooping them) is that you waste less on the potato. But like I said, whatever floats your boat. Cheers!

Thank you for all the advice, I am a prep cook at a very busy restaurant and one of our biggest sellers is a Braised short rib served over gnocchi. As a former student of Chef Tony, I greatly appreciate the work done on this website.
Thanks Rouxbe

Hi,

The video ends but doesn't show you how *specifically* to cook the gnocchi...bring the water to a boil first and then add like regular pasta? If this is correct, how long do you boil it for so you don't overcook them? Thank you! :)

Is the nutmeg absolutely necessary or can it be omitted without much consequence? If it must be used, can I use regular nutmeg (like McCormick's in the little jar) or must it be freshly grated?

You can follow the instructions for cooking gnocchi in this recipe for Gnocchi with Warm Sage Butter. As for the nutmeg, this is optional. You can use ground nutmeg, if that's all you have. Cheers!

I tried making to Gnocchi 3 times - and failed :(
The 4th time - i thought i failed again till a friend told me i should use an oven to warm to Gnocchi for few min - as the oven dries it more.
The results were fantastic !

I would like to hear your comment about using an Oven, do you recommend it ?
I guess im doing something wrong in the original process.
Thanks !

-E

I am not clear at what stage of the process you are using the oven to warm the gnocchi.

I also am not clear on how you have failed. What happens? We need more information to be able to help. Cheers!

I tried this for the first time last night and they turned out great. I didn't have a ricer so I had to force the potatoes through my mesh strainer. It aerated them enough but was a bit of a pain, so I'll probably buy a ricer for next time.

This recipe could probably be a full-blown cooking school lesson. While I don't think that gnocchi are technically pasta, the process for making them is similar enough that it seems like a good stepping stone towards making fresh pasta. (without having to purchase much equipment)

I used all the tips for gnocchi here. I had 7 people at a dinner party and handed out aprons and had them all form the gnocchi. We had a blast and the gnocchi turned out fantastic.

Here is another thread/comment from Chef Tony on this matter. By that way, it sounds like your gnocchi dinner was delicious. Nice work. Cheers!

why do you have to let the dough rest after kneading and why do you have to let the dough rest for 4 hours after you cut and shape the dough?

The dough needs to rest after it has been kneaded to relax the gluten that has been developed. Resting will produce an end product that is tender. It might be helpful for you to watch the lessons in the Breads section in the Cooking School for more information on this subject.

You do not have to let the gnocchi rest for 4 hours. Once the dough rests for about 10 minutes, it can be cut, shaped and cooked. If you aren't ready to cook, the dough can sit for up to four hours prior to cooking it. Cheers!

It says in the video after cutting and shaping let it rest for 4 hours

As Kimberley mentioned in her comment above "You do not have to let the gnocchi rest for 4 hours. Once the dough rests for about 10 minutes, it can be cut, shaped and cooked. If you aren't ready to cook, the dough can sit for up to four hours prior to cooking it."

At the end of Step 2, it says let the dough rest for 5-10 minutes. In Step 3, we indicate that fresh gnocchi can sit at room temperature for 4-5 hours before cooking it. Cheers!

got my answer

thanks

What is the proper way to store the gnocchi in the freezer and refrigerator? Will it change its texture thanks

At the end of Step 3, we show you how to store gnocchi in the freezer. Please read through this forum thread - there are some tips on keeping gnocchi in the refrigerator. Cheers!

Can I put the dough in a pastry bag and squeeze and cut in the water directly ? I saw this method when making Parisian gnocchies .

For this dough, it is best to handle it delicately and cut the gnocchi by hand. With other types of gnocchi, i.e. Parisienne like you mention, the dough can be placed into a pastry bag. Cheers!

Tried this tonight but I couldn't find any of the recommended potatoes here in the uk so I had to make do with what I had (Vivaldi). Would like to think this was the main reason for it not turning out too well! The dough came together well and didnt stick to my hands so I assumed it had enough flour. Perhaps it didnt as it seemed extremely delicate when It came to shaping. Once cooked it was extremely slimey looking though I guess it did kind of taste vaguely like gnocchi but pretty horrible gnocchi!

Is there any other potato other than the 2 you mention. The 4 main varieties here are king edward, Marris piper, Desiree and marfona.

Sorry to hear this didn't go so well for you. Try to use a potato with a high starch content. There are 1000's of different types of potatoes. Perhaps Vivaldi's have a waxier texture. I did a quick search on the internet and found this potato site. It looks like King Edward potatoes would work well. They are more on the floury side of the scale than the waxy side. Don't give up! Making your own gnocchi is a real treat. Hope this helps! Cheers!

thanks - next time I will use either the King Edawrd or the Rooster which is also on the higher floury scale.

Id try again tonight, but my wife would kill me due to the issue of getting flour over the whole kitchen!

Tried again tonight with a more floury potato. It was a bit better (maybe 5/10)! The problem is they are still extremely slimey once cooked. What do you think is the main cause of this? The only difference between the video and mine, that I noticed, was that my dough came together much quicker ie the rice shape of the riced potato disappeared very quickly.

Does this mean I didn't add enough flour? Would this be the cause of the sliminess? Or is it still that the potato is not right?