I’ve been making pasta from scratch recently, and although I have my egg pasta recipe down (bless bless Samin Nosrat) my gnocchi dough never seemed to get beyond sticky mashed potatoes.
As my loving spouse makes us Kraft mac n’cheese while I clean, I was wondering anyone can shed light on the best way to prep the potatoes. I read that boiling then roasting was good and that’s what I did, but I’ve also read just boil, or just roast, or boil and then put in a low temp pan to dry out. I’ve read cut them up first and read boil them while it roast them whole.
Anyway, I feel like I’m over thinking it and I’m curious what a good go to recipe would actually be or even just a flour weight to cooked or uncooked potatoes.
Thanks in advance!
Edit after seeing u/RealMex-chefmemphis’ comment: I don’t have a potato ricer, I was hoping I could get by without it. I used Yukon Gold potatoes and boiled them roasted then to dry them out a bit.
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