gNOCCHI DOUGH
Instructor: Richard Feroze
416.710.8126
[email protected]
Ratio Formula
6 Parts Potato : 2 Parts Flour : 1 Part Ricotta Cheese : 1 Part Egg
YIELD: 6 - 8 Portions
  • Potato (Russet, Boiled, Riced) [ 336 g ]
  • Flour           [ 112 g ]
  • Ricotta        [  56 g ]
  • Egg             [ 56 g ]
  • Salt 
YIELD: 2 x  Base Yield 
  • Potato (Russet, Boiled, Riced) [ 672 g ]
  • Flour           [ 224 g ]
  • Ricotta        [  112 g ]
  • Egg             [ 112 g ]
  • Salt 
YIELD: 4 x Base Yield
  • Potato (Russet, Boiled, Riced) [1344 g]
  • Flour           [ 448 g ]
  • Ricotta        [ 224 g ]
  • Egg             [ 224 g ]
  • Salt

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. 
  1. Form a mound of the riced potato on a cutting board or dry surface area.
  2. Dollop ricotta cheese on top of potato mound.
  3. Crack the eggs, whisk and pour over top of ricotta and potato.
  4. Then sift flour over top of the ingredients in steps 1-3.
  5. Using a scrapper, cut into the mixture to evenly distribute ingredients until mostly incorporated.  Dough will eventually come together into a cohesive mass.
  6. 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.
  7. Keep covered to prevent skin from forming.
  8. Measure out required portion sizes, and store for future use, wrapping each portion in plastic wrap.
Comments
  • Window Pane Test: None Required.
  • Flour:  11-13% Protein content. AP flour is cost-effective. 00 Italian flour for best results.
  • Standard large egg weight: 56 grams.
  • Kneading Time: As little as possible.
  • Ideal Dough Texture: Soft and Delicate. 
  • Dough can be used immediately.
Storage
  • Dough can be coated with oil or flour for storage.  Must be wrapped for storage.
  • Dough can be frozen for future use. Portion into required size before freezing.
  • Dough may be sticky when working with after frozen state; more flour may be required.
Notes
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