So I ran a bit of an experiment and made two potato gnocchi batches and some parisian gnocchi to find out which one I like the most. (Quick disclaimer I've never actually had gnocchi in a restaurant so I don't quite know what the intended texture is meant to be other than people saying "fluffy")
The first potato gnocchi I made following traditional proportions and technique, it turned out alright, if a little soft, assuming I did it right -
the second batch I added a little extra flour and kneaded it for a couple minutes and it came out with a much nicer springy chew, but still plenty soft (which again, I don't know if is how gnocchi is actually meant to be) much more how I imagine a dumpling to be
Pretty sure i butchered the parisian gnocchi, it came out dense and mushy - so my question being what possibly could make my parisian gnocchi dense, mushy and kinda gritty and also if there's a way to impart the same kind of springiness I would get from kneading the potato gnocchi because the parisian gnocchi was wayyyyyy faster and easier to make
[link] [comments]
from AskCulinary https://ift.tt/XMUuGBH
via IFTTT https://href.li/?https://bit.ly/smartgadgets- https://href.li/?https://bit.ly/smart_gadgets https://href.li/?https://bit.ly/modern_gadgets https://href.li/?https://bit.ly/kitchen_toods
No comments:
Post a Comment