The amount of flour needed for the recipe depends on the moisture content of the other ingredients. Always let ricotta drain in a sieve before using it in ricotta gnocchi, and if using spinach squeeze it very dry before chopping. Only add three quarters of the amount of flour the recipe calls for initially. The less flour you use the lighter the gnocchi you can achieve.

1. How To Make Potato Gnocchi
Step By Step
http://www.italianfoodforever.com/2011/01/how-to-make-potato-gnocchi-step-by-step/

2. It is a good idea if
you are new to
gnocchi making to
test your gnocchi
before you prepare
the whole batch.

3. INGREDIENTS
To Serve 4
2 Pounds Baking Potatoes
(About 4 Potatoes)
1 1/2 Cups of All-purpose Flour
2 Egg Yolks
1 Teaspoon Salt

4. Instruction 1
Place your potatoes on a baking tray and bake
in 375 °F. oven until they are fork tender.

5. Slice the potatoes in half, and once cool enough
to handle use a spoon to scoop out the interior
of the potatoes.
Instruction 2

6. Use a potato ricer and push all of the
potatoes through.
Instruction 3

7. Place your riced potatoes in a bowl and add
1 teaspoon of salt and two egg yolks.
Instruction 4

8. Add about 3/4 of the flour to the bowl and
stir briefly with the spoon to mix.
Instruction 5

9. Dump the dough mixture onto a floured surface
and knead with your hands, adding the rest of
the flour as needed until you have a smooth
dough.
Instruction 6

10. Break off a fist full of dough and with your fingers
roll the dough into a tube. Depending on how
thick your tube is will determine how large your
gnocchi turn out.
Instruction 7

11. Use a sharp knife to cut your gnocchi to the
size you desire.
Instruction 8

12. Although once cut, the gnocchi are fine just the
way they are, you can roll your thumb over
them to create an indentation which will help
them hold the sauce.
Instruction 9

13. Roll the gnocchi over the back of a fork applying
just a little pressurewhich will create groves
along the gnocchi to help it grasp the sauce also.
Instruction 10

14. Once your gnocchi are cut, place them on a
lightly floured baking sheet and refrigerate until
you are ready to cook them.
Instruction 11

15. To cook the gnocchi drop them into a large pot of
lightly salted waterand as soon as most of them
rise to the top ( few minutes) they are cooked and
ready to sauce.
Instruction 12

16. Gnocchi Tips For Preparation And
Cooking:
The amount of flour needed for the recipe
depends on the moisture content of the other
ingredients. Always let ricotta drain in a sieve
before using it in ricotta gnocchi, and if using
spinach squeeze it very dry before chopping.
Only add three quarters of the amount of flour
the recipe calls for initially. The less flour you
use the lighter the gnocchi you can achieve.

17. Gnocchi Tips For Preparation And
Cooking: cont…
Knead your gnocchi dough only as long as it
takes for the ingredients to come together into
a workable dough. The longer you knead, the
more flour you will use, resulting in a heavier
gnocchi.
It is a good idea if you are new to gnocchi
making to test your gnocchi before you prepare
the whole batch.

18. To cook gnocchi, always use a large pot of
boiling, salted water, and remove them as
soon as they float to the surface. If you
overcook gnocchi they will turn to mush.
Generally do not bother to create grooves in
gnocchi, but you can do this easily by gently
pushing each piece of gnocchi against the
tines of a fork.
Gnocchi Tips For Preparation And
Cooking: cont…

19. Gnocchi don’t keep well at room temperature;
so if you are not cooking them right away,
place them on a lightly floured baking sheet in
the refrigerator.
Do not keep any type of gnocchi in the
refrigerator longer than a few hours. Since you
can prepare them so quickly, it is easier to
make them fresh each time.
Gnocchi Tips For Preparation And
Cooking: cont…

20. THANK YOU !
END