gNOCCHI DOUGH
|
Ratio Formula
6 Parts Potato : 2 Parts Flour : 1 Part Ricotta Cheese : 1 Part Egg
6 Parts Potato : 2 Parts Flour : 1 Part Ricotta Cheese : 1 Part Egg
YIELD: 6 - 8 Portions
|
YIELD: 2 x Base Yield
|
YIELD: 4 x Base Yield
|
tECHNIQUE
Comments
- Mixing Method: Similar technique to pie dough.
- Small scale batches can be done by hand using and artisanal, hand-based approach. Large Scale batches can be used with a mixer and paddle attachment similar to pie dough technique.
- Little to no kneading is the key part of technique in establishing proper feel.
- Form a mound of the riced potato on a cutting board or dry surface area.
- Dollop ricotta cheese on top of potato mound.
- Crack the eggs, whisk and pour over top of ricotta and potato.
- Then sift flour over top of the ingredients in steps 1-3.
- Using a scrapper, cut into the mixture to evenly distribute ingredients until mostly incorporated. Dough will eventually come together into a cohesive mass.
- At this point, mass is ready for kneading using a fold-over & palm-push method but very little to prevent gluten development. Additional flour may be required to keep the dough pliable. A very soft and delicate dough texture is ideal.
- Keep covered to prevent skin from forming.
- Measure out required portion sizes, and store for future use, wrapping each portion in plastic wrap.
Comments
|
Storage
|
Notes
_____________________________________ _____________________________________ _____________________________________ _____________________________________ _____________________________________ _____________________________________ _____________________________________ _____________________________________ _____________________________________ |