Gnocchi
“NO-key” or “knawkey”
I recently spent time testing two different gnocchi recipes: one using russet potatoes and the other using Yukon Golds. Keeping the home cook in mind, I wanted to understand what actually works best in a home kitchen, not what’s theoretically perfect in ideal conditions.
I made both versions side by side, start to finish. I paired each with a simple, classic butter sauce so the gnocchi could really speak for itself. (You’ll see how I did it in the video below.)
So — which potato is the most approachable, repeatable, and yummy?
What I love about gnocchi
“NO-key” or “knawkey,” depending on whether or not you’re from Chicago, is a great recipe to make with people — friends, kiddos, a crush, a significant other, or yourself. (Making gnocchi with kids is really cute, but warning: it gets messy!)
Touching the dough can be quite relaxing and therapeutic, and making gnocchi by hand is much more satisfying than purchasing store-bought ones.
Don’t get me wrong, I’ve used some pre-made gnocchi that I love, but the act of making your own is way more rewarding that it just doesn’t compare.
Before we get into the test, one last thing: Do not let the potato variety deter you from trying! Making gnocchi is a fun adventure, especially experimenting with interesting varieties like sweet potatoes or having fun with the color by adding beet juice (I won a competition in culinary school for doing that).
Just be prepared for the delicate dance and that practice makes perfect-ish.
What to have in the kitchen
Strongly recommended in your kitchen arsenal is a food mill or ricer.
The one linked above is my favorite, and I have had it for years. It’s versatile and built to last. It is also what you will most likely see in a restaurant or commercial setting. Beyond gnocchi, this type of food mill is great for making the lightest mashed potatoes as well as milling canned whole tomatoes for pizza sauce and many many more.
If you are looking for a more approachable budget-friendly version try something like this one. A ricer is a handheld version. I have a couple that I reach for in my kitchen - they are great for a smaller batch.
Coco’s Tips:
