Potato doughlight, dry and delicate
Dry potatoes pressed while hot need less flour; overworking releases starch and makes the dough gluey.
Directions
- 01
Organize the ingredients
Weigh every ingredient before starting and set out the required tools. Respect the temperatures stated in the ingredient list because they control hydration, elasticity, and fat incorporation.
Texture cue: ingredients weighed, tools ready, and temperatures checked - 02
Cook without soaking
Bake potatoes or boil whole in their skins; peel hot. Complete the process at the stated time and temperature while checking color, firmness, and internal moisture. Let it cool or stabilize as directed before cutting, filling, or storing.
Texture cue: evenly cooked with no raw center, excess moisture, or free fat - 03
Press and dry
Rice and spread so steam escapes. Work gradually and pause if the dough resists or becomes too warm. Before moving on, compare its texture, elasticity, and moisture with the visual cue for this stage.
Texture cue: an even, stable dough with the structure required by the technique - 04
Combine
Add salt, yolk and minimal flour; fold gently without kneading. Work gradually and pause if the dough resists or becomes too warm. Before moving on, compare its texture, elasticity, and moisture with the visual cue for this stage.
Texture cue: an even, stable dough with the structure required by the technique - 05
Test
Poach one piece; if it breaks apart, add a little more flour. Work gradually and pause if the dough resists or becomes too warm. Before moving on, compare its texture, elasticity, and moisture with the visual cue for this stage.
Texture cue: an even, stable dough with the structure required by the technique
The exact point
The dough is soft and barely tacky, never elastic. A test gnocchi keeps shape, rises and has a light center without raw flour taste.
Important information
Potato type
Dry varieties need less flour.
Processor
Blades make potato gluey.
Gluten-free
Use certified starch instead of wheat flour.
Technical references
Sources consulted for the technical and safety principles in this guide.