You're getting there Darren. Welcome to the world of real cooking. It takes a few attempts, but more important making some key observations along the way.

It seems to me you're on the right track. Noticing that your dough came together much quicker tells me you need to add more flour right at the beginning to keep the pieces of potato apart. Also, make sure the riced potato has cooled down completely. Don't be afraid of the flour in the beginning, fluff the mixture, pick some of it up and let it tell you if it needs more flour.

Gnocchi making is a FEEL thing. But once you get it, you'll be able to translate this victory into so many other techniques. There's so much more to learn about cooking in 3,4,5 attempts rather than getting lucky the first time. It took me a few times to nail my gnocchi with the potatoes grown in my region. Stick to it and yours won't stick much longer.

I made the gnocchi and it came out great (I need to work on my rolling skills, some spots were thinner/thicker than others). In a restaurant I use to work at the chef would have a specific person just for making pasta (ravioli, and gnocchi etc.). I have made this only a hand full of times in culinary school, and a few times at home. Hopefully with practice I can get the rolling down packed. I also don't have a ricer or food mill (two things I will buy tomorrow) so I used a masher and the texture was not bad at all (of course having a ricer probably would have made the end product feel and taste better). I made it with a brown butter sauce and freshly grated grana padano and chopped parsley. I Also used the back of a fork to shape the gnocchi. In the end the flavor and texture was great.

What can I use in stead of flour in this recipe ?

Thanks

Martine

Tricky. This would require binders like xanthum gum to achieve the texture gluten provides. Wihtout a binder, a combination of flours like rice (brown), chicke pea, even chestnut, corn will work, but expect the gnocchi to be very fragile - your binder will solely be the starch.

Don't have too much experience with gluten-free gnocchi, but I'm sure some have made some headways with this.

Saw your post and it reminded me of a friend of mine. She was visiting us and made a comment about not being able to enjoy sausage gravy and biscits. I set to work and substatueed Rice flour for the wheat flour. It worked well. What does anyone else think?

Made these this afternoon, was worried about dough shaping because the video wouldn't play the second section on my computer today. Not to worry, they turned out great! I did a double batch but separated the two halves in case of errors. Put both sets in freezer and ate one tonight with a basil and cherry tomato sauce. Really excellent. Definitely going to make again (and again!).

Hi Gail- Were you able to get the second video to work? I'm curious about what may have gone wrong there. In any event, congratulations on the success.

Enjoy.

Hi! I've read in various places that egg in gnocchi acts as a binder (or yolk, adds some fat for texture) but that it calls for more flour for the extra moisture. Some recipes do add yolks (or egg), like Keller's and some just flour. Since it is not imperative to use from what I understand, in your opinion, what does adding that bit of yolk provide or improve on the just potato & flour gnocchi? Thanks!!

The egg adds flavor and richness to the flour and potato as well as a hint of color. A touch of egg can also make the end product seem a bit more tender or delicate, as it will hold together the gnocchi with less flour, yielding a more tender final product. I hope this helps!

Thanks for the answer Ken, I thought it to be the opposite as egg introduced more moisture & I believed more flour would be needed in turn to compensate. I guess it is the proteins in the whole egg or in the yolk that help in requiring less flour! If I get a chance, I'll try them side by side (some potato with just flour vs potato w/ flour and yolks) and share the results!