Quote:
Originally Posted by stp
I had gnocchi with a burnt butter sauce that was the lightest melt-in-your-mouth gnocchi I've ever had. Anyone know the secret to making gnocchi like that?
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Boiled russet potatoes run through a mouli, incorporate creme fraiche and just enough flour to have it form a dough. Don't knead it, as this produces gluten which will further make it tough. Roll into 1 1/2 ft. logs at about the thickness of a quarter and cut into 1 inch gnocchi. Boil until tender, about 45-55 seconds.