I tried to make gnocchi for the first time tonight. It turned out pretty well, but it kept forming into a single mass of dough. Can any of you tell me how to keep this from happening in the future?
I used this recipe, with the following proportions: • 2 pounds russet potatoes • 2 cups all purpose flour • 2 teaspoons salt • 2 Tablespoons butter melted • 1 large egg beaten
The only difference was that I didn’t have a potato ricer so I used a potato masher after I cooked the potatoes.
After I prepared the first bunch of pieces, I dusted them all with flour and put them in a bowl. By the time I went back to them, they were all stuck together in a single mass.
I reformed the pieces, and this time I used more flour. When I went to cook them, most pieces were suck together again.
Should I have used a potato ricer? Or should I have laid them out on a baking sheet in a single layer? Or was I just using a bad recipe? I’d love to hear your thoughts.
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