Session 134 — Gnocchi from Scratch
← Block 27–28: Italian Overview
Skill: Potato gnocchi dough; reading texture by feel; avoiding gummy results
Read first: Light and Tender Potato Gnocchi
What you're learning: Great gnocchi are light (barely there) because they contain barely enough flour to hold together. Too much flour → rubbery. The test: drop one in boiling water; if it rises and floats within 30 seconds and tastes right, roll the rest.
Full Meal: - Gnocchi with brown butter and sage (simplest and best) - Roasted cherry tomatoes on the side
🎥 Compare Notes: Gnocchi di Patate: Veloce vs. Gourmet (Italia Squisita) — A quick weeknight version and a chef's version side by side — find where your dough lands on that spectrum and which version you'd choose again.