I made gnocchi last week, with a combination of potatoes, ricotta, and Parmesan (and other essential ingredients). The dough looked great, but when I boiled them — even for just 3 minutes — they came out quite puffy and sticky.
What can I do to get that great small, sweet shape and taste in the future?
Sent by Jessica
Jessica, it sounds like you may have had too much moisture in your gnocchi dough. Take a look at these recipes and see how your proportions compare:
• Recipe: Easy Ricotta Gnocchi
• How To Make Gnocchi
Readers, how would you help Jessica and her gnocchi?
Related: Recipe: Goat Cheese and Chive Gnocchi with Asparagus