"Darryl L. Pierce" > wrote in message
s.com...
> Benjamin Johnston wrote:
>
> > Every single time it comes out rubbery. Really heavy and dense and
> > rubbery. I'm pretty sure it isn't a problem with the cooking - because I
> > can cook store-bought gnocchi fine. I'm pretty sure I must be doing
> > something wrong during the preparation.
> >
> > Any ideas?
>
> The rubberiness is from overworking the dough. I'm not sure of your
> technique, but the way to make the dough is:
>
> 1. build your pile of flour, and hollow out a crater in the middle
> 2. pour your liquids into the crater, being sure to keep the sides from
> collapsing
> 3. using your finger, slowing incorporate flour into the liquid, allowing
> the liquid to pull in only as much flour as it needs and no more
> 4. when it has absorbed enough flour to be sticky but hold together, work
> the dough until is has smooth surface
> 5. roll into a ball, flatten the ball, wrap in plastic and put it in the
> fridge for about an hour to hydrate
>
> --

Where are the potatoes? I neve heard of gnocchi made with just flour.


--
Peter Aitken

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