Frequently Asked Questions
Why do I need to use russet potatoes specifically for gnocchi?
Russets have a high starch content and low moisture, which produces lighter, less dense gnocchi. Waxy potatoes add too much moisture and result in a doughy, heavy texture.
How do I know if the gnocchi dough has too much flour?
If the gnocchi feel tough or bouncy after cooking, the dough had too much flour. Add flour gradually until the dough just holds together without sticking to your hands.
How do I know when gnocchi are cooked?
Fresh gnocchi float to the surface of the boiling water when cooked through, usually within 2-3 minutes. Remove them with a slotted spoon about 30 seconds after they float.
Can I freeze homemade gnocchi?
Yes. Arrange uncooked gnocchi in a single layer on a floured baking sheet, freeze until solid, then transfer to a bag. Cook directly from frozen in boiling salted water.
What pesto should I use for this recipe?
Store-bought pesto works well for convenience. If making your own, a standard basil and Parmesan pesto is the natural match for these potato gnocchi.
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