Chop Your Way to Pillowy Gnocchi

By F&W Editors Posted March 17, 2014

When made correctly, potato gnocchi is pillowy and melt-in-your mouth. It's like eating little potato clouds. But it can easily turn gluey and dense if the dough is over-kneaded. F&W Test Kitchen sleuth Justin Chapple has an easy way to make sure you never make bad gnocchi again. Instead of kneading flour into the gnocchi dough by hand, he chops it in using a pastry scraper. It's quick, it's easy and best of all, it results in ethereal gnocchi. Watch more Mad Genius Tips here.

Related: How to Cut Cheese Without a Knife
How to Bring Bread Back from the Dead
How to Dry Herbs in a Microwave

The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.

You May Also Like
powered by ZergNet