Gnocchi...

Discussion in 'Q&A With Mario Batali' started by benrias, May 9, 2010.

  1. benrias

    benrias

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    Mr. Batali,

    Thank you so much for visiting us here and speaking with us.  I have one particular question I've been dying to know since I first ate at Carne Vino in Vegas:  How do you get your gnocchi so dang fluffy???!!!  I love gnocchi and have had textures range from very gummy to fairly soft.  But I had never previously had them as soft AND fluffy as they were at Carne Vino.  Of course I am not asking for your secret recipes, but what tips would you be willing to share? 

    Thanks once again for your time and dedication!

    -BenRias
     
  2. mariobatali

    mariobatali

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    Boiled russet potatoes that are passed through a food mill. Not too much flour, kneaded gently until sticky. And a really good egg.
     
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