Looks great. Potato or ricotta or something else?

GAC06 said:

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Looks great. Potato or ricotta or something else?

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Potato riced with egg, flour, and a tiny bit of corn starch.

Good stuff! Few things are better in this world than the approval of your food from your young son!

The Shank Ag said:

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GAC06 said:

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Looks great. Potato or ricotta or something else?

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Potato riced with egg, flour, and a tiny bit of corn starch.

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Leave the corn starch and egg out next time. Potato, flour, and salt are really all you need, and not even that much salt.

I've been told one potato per person is a good rule of thumb, but I usually use half a potato per person as my number. Weigh the potatoes, then use an equal weight of flour so the ratio is 1:1. If your sfolgia is too dry, a little bit of water is okay, but you don't want it to become gummy.

FancyKetchup14 said:

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A guy made scratch gnocchi for his family, spoke about how great it tasted and how much his family enjoyed it, and then received unsolicited critiques from others. This site never changes.

Edit: meant to use the laugh/cry

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I don't know of anyone who uses corn starch in their gnocchi, it's a thickener that is unnecessary, so yes, I'm going to point that out.

Eggs aren't needed to make gnocchi, if you have eggs and flour, there is already a whole world of pasta out there you can make.

I posted my response because I want OP to know that if he ever decides to make this again, he only needs two of the ingredients he listed.

If you don't like my posts, feel free to put me on ignore, I won't miss you.

Backyard Gator said:

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FancyKetchup14 said:

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A guy made scratch gnocchi for his family, spoke about how great it tasted and how much his family enjoyed it, and then received unsolicited critiques from others. This site never changes.

Edit: meant to use the laugh/cry

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I don't know of anyone who uses corn starch in their gnocchi, it's a thickener that is unnecessary, so yes, I'm going to point that out.

Eggs aren't needed to make gnocchi, if you have eggs and flour, there is already a whole world of pasta out there you can make.

I posted my response because I want OP to know that if he ever decides to make this again, he only needs two of the ingredients he listed.

If you don't like my posts, feel free to put me on ignore, I won't miss you.

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For what it's worth, I welcome that tip, and thank you. It was probably only a teaspoon into the actual mix and a tablespoon on the board. My wife has a thing about over using white flour (she's a granola head)

Is her concern a health thing or an expense issue? Unless you're using 00 flour that costs $5 a kilo, cost shouldn't be an issue. Unbleached AP flour is under $4 for a 5 lb bag.

Backyard Gator said:

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Is her concern a health thing or an expense issue? Unless you're using 00 flour that costs $5 a kilo, cost shouldn't be an issue. Unbleached AP flour is under $4 for a 5 lb bag.

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I disagree with her as I grew up on a ton of things she's thinks our bodies don't handle well, but health. The only bread or bread based products (pancakes/breadcrumbs/etc) we eat at this point are based on her sourdough she feeds daily. About the only thing we buy from that standpoint anymore are tortillas (typically Siete which I have no clue what plant base those are made from) and pasta (typically chickpea unless I roll out semolina with my attachment)

87IE said:

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Cute kid......

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Thank you, unfortunately he and I have both been down with the flu this week, but both on the mend.

I use 00 Caputo Flour and mix 50/50 with baked potato by weight. I wonder if your wife would do better with Italian flour as many people do. I'd bet the starch gave a more similar texture to the 00 than if you used AP alone. I use egg yolk to help bind everything and prefer the texture with egg vs flour/potato only. I like to make my gnocchi with a Gorgonzola sauce and serve it family style with Bistecca alla Fiorentina. Yours looks great

FIDO*98* said:

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I use 00 Caputo Flour and mix 50/50 with baked potato by weight. I wonder if your wife would do better with Italian flour as many people do. I'd bet the starch gave a more similar texture to the 00 than if you used AP alone. I use egg yolk to help bind everything and prefer the texture with egg vs flour/potato only. I like to make my gnocchi with a Gorgonzola sauce and serve it family style with Bistecca alla Fiorentina. Yours looks great

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Fido, if you were making dinner just for me and John (he eats everything but raw tomatoes randomly) you'd get a 1000 gold stars. You go with strong cheese for my wife or daughter and you lose them. But on a random boys night, I will try that. Thank you!

The Shank Ag said:

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Backyard Gator said:

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Is her concern a health thing or an expense issue? Unless you're using 00 flour that costs $5 a kilo, cost shouldn't be an issue. Unbleached AP flour is under $4 for a 5 lb bag.

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I disagree with her as I grew up on a ton of things she's thinks our bodies don't handle well, but health. The only bread or bread based products (pancakes/breadcrumbs/etc) we eat at this point are based on her sourdough she feeds daily. About the only thing we buy from that standpoint anymore are tortillas (typically Siete which I have no clue what plant base those are made from) and pasta (typically chickpea unless I roll out semolina with my attachment)

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So she's kind of anti-gluten even though no one in the family has a gluten intolerance?

While I appreciate her commitment to the health benefits of sourdough, yeast breads aren't the devil. I also think forcing kids to eat pancakes and waffles only made with sourdough is kinda mean, but that's just me. If you make pancakes or waffles or pasta or bread from scratch, your health is going to be fine. Does she make sourdough pizza? That and sourdough bread are the only things I'd use starter for, but that is partly because I don't like sourdough waffles.

If she's trying to be health conscious, I'd focus more on sourcing fresh fruits/vegetables daily rather than on an authoritarian approach to bread products.

Are you allowed to make corn tortillas with masa?

Backyard Gator said:

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The Shank Ag said:

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Backyard Gator said:

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Is her concern a health thing or an expense issue? Unless you're using 00 flour that costs $5 a kilo, cost shouldn't be an issue. Unbleached AP flour is under $4 for a 5 lb bag.

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I disagree with her as I grew up on a ton of things she's thinks our bodies don't handle well, but health. The only bread or bread based products (pancakes/breadcrumbs/etc) we eat at this point are based on her sourdough she feeds daily. About the only thing we buy from that standpoint anymore are tortillas (typically Siete which I have no clue what plant base those are made from) and pasta (typically chickpea unless I roll out semolina with my attachment)

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So she's kind of anti-gluten even though no one in the family has a gluten intolerance?

While I appreciate her commitment to the health benefits of sourdough, yeast breads aren't the devil. I also think forcing kids to eat pancakes and waffles only made with sourdough is kinda mean, but that's just me. If you make pancakes or waffles or pasta or bread from scratch, your health is going to be fine. Does she make sourdough pizza? That and sourdough bread are the only things I'd use starter for, but that is partly because I don't like sourdough waffles.

If she's trying to be health conscious, I'd focus more on sourcing fresh fruits/vegetables daily rather than on an authoritarian approach to bread products.

Are you allowed to make corn tortillas with masa?

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I hear and agree with nearly every point you've made. She was raised by a mother (now on her 4th marriage) that I love dearly but always fell into the health fad of the day. Be that rubbing an essential oil counterclockwise to fix a sprained ankle, to zero carb, to only grass fed beef, etc. I've tried to coach as much out of her as I can but when things are almost religiously beat into your psyche as an adolescent, those things are hard to fully crack.

As to masa, I've only done it with tamales when being guided by a friends grandmother who I could only broken Spanish communicate with.

As a follow up, while I call her a granola head, she's not a crazy tree hugger. She's actually a very conservative devout east Texas baptist that is completely the opposite of a portlandia type loon.

She's just very into things she sees or hears be that from her mom or on social media about health. That and advocating (we do this together) for special needs children are her two big "causes"

The Shank Ag said:

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Backyard Gator said:

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The Shank Ag said:

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Backyard Gator said:

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Is her concern a health thing or an expense issue? Unless you're using 00 flour that costs $5 a kilo, cost shouldn't be an issue. Unbleached AP flour is under $4 for a 5 lb bag.

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I disagree with her as I grew up on a ton of things she's thinks our bodies don't handle well, but health. The only bread or bread based products (pancakes/breadcrumbs/etc) we eat at this point are based on her sourdough she feeds daily. About the only thing we buy from that standpoint anymore are tortillas (typically Siete which I have no clue what plant base those are made from) and pasta (typically chickpea unless I roll out semolina with my attachment)

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So she's kind of anti-gluten even though no one in the family has a gluten intolerance?

While I appreciate her commitment to the health benefits of sourdough, yeast breads aren't the devil. I also think forcing kids to eat pancakes and waffles only made with sourdough is kinda mean, but that's just me. If you make pancakes or waffles or pasta or bread from scratch, your health is going to be fine. Does she make sourdough pizza? That and sourdough bread are the only things I'd use starter for, but that is partly because I don't like sourdough waffles.

If she's trying to be health conscious, I'd focus more on sourcing fresh fruits/vegetables daily rather than on an authoritarian approach to bread products.

Are you allowed to make corn tortillas with masa?

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I hear and agree with nearly every point you've made. She was raised by a mother (now on her 4th marriage) that I love dearly but always fell into the health fad of the day. Be that rubbing an essential oil counterclockwise to fix a sprained ankle, to zero carb, to only grass fed beef, etc. I've tried to coach as much out of her as I can but when things are almost religiously beat into your psyche as an adolescent, those things are hard to fully crack.

As to masa, I've only done it with tamales when being guided by a friends grandmother who I could only broken Spanish communicate with.

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Re: masa, I was thinking masa harina, like Maseca, it is the corn flour used to make corn tortillas. It is basically just masa harina and water.

FancyKetchup14 said:

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A guy made scratch gnocchi for his family, spoke about how great it tasted and how much his family enjoyed it, and then received unsolicited critiques from others. This site never changes.

Edit: meant to use the laugh/cry

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Well, from a person that hasn't cooked for 30+ and am trying to learn, critiquing recopies is a way I am learning how to actually cook.

For the record, I have grilled/BBQ'd for 40 years, but don't consider that cooking.

what is the receipe for the gnocchi

I make ricotta gnocchi because they're way more forgiving when it comes to adding flour. The issue is you need to have either really good store-bought ricotta or the ability to make your own ricotta.
https://www.seriouseats.com/ricotta-gnocchi-homemade-food-lab-recipe

Matsui said:

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what is the recipe for the gnocchi

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Rule of thumb is half a potato per person, but I never use fewer than four potatoes. You're going to be boiling water, so might as well make it worth the effort. Weigh out your potatoes, that is the same weight of flour you're going to use, in a 1:1 ratio.

Brush and wash your potatoes. Put in pot of water and let it boil. Let potatoes boil until they're done, for me this is when the skin splits. Take potatoes out of water and let cool. Remove potato skin (I know some people who do this while the potatoes are still hot directly from the boiling water, I think they don't have nerve endings in their hands). Rice the potatoes using a potato ricer.

Combine riced potatoes with flour to create a dough. Roll dough into a ball. Flatten ball into a disc, like the beginning of a pizza. Cut a line off the disc and roll it into a rope. You want the rope to be about as thick as your pinky finger. Slice the rope into one inch pieces. Roll each piece down an gnocchi board, or the back of a fork if you don't have a board (you can buy the boards on Amazon).

Put a pot of salted water on a stove, bring it to a boil. Throw the gnocchi in the boiling water. When they float to the top, they're done.

Sauce gnocchi and serve.

Is that 1:1 ratio correct? That seems like a lot of flour. Most recipes I can find call for a cup of flour (about 4 ounces) or less per pound of potato. And that includes enough flour for the added water content of the eggs.

HTownAg98 said:

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Is that 1:1 ratio correct? That seems like a lot of flour. Most recipes I can find call for a cup of flour (about 4 ounces) or less per pound of potato. And that includes enough flour for the added water content of the eggs.

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Yes, that ratio is correct.

I don't use eggs while making gnocchi; as I said above, if you have eggs and flour, you might as well just make regular pasta dough.

Have you actually tried making gnocchi, or are you just going off reading recipes online?

If I have eggs and flour, I can make pasta, but sometimes that's not what I want.

I have made potato gnocchi, and I use about 4-5 ounces of flour per pound of potato, and that includes adding some egg to it. Using less flour I've found keeps them from becoming dense. But if you're recipe works for you and you like it, have at it.

Perfect thank you

If your issue is you think your gnocchi are too dense, I don't think the issue is the flour, you're probably not cooking it long enough. The normal recommendation is they're done when they float, but you always pop one out to test it. If it is still dense, you need to let it boil a little longer.

The Shank Ag said:

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My daughter was down with a stomach virus today but tried to still make a meal worth it for my wife and son…

I've made gnocchi from a package a ton but tonight was the first time I ever fixed and made my own.

Mushroom cream sauce built on garlic, shallot, thyme, my wife's frozen chicken bone broth, and white wine. Splash of cream at the end.

Top 3 dish I've ever made and my 3 year old son with Down syndrome approved

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Such a great looking kid!!! I remember when he was born - I can't believe he's 3 already.