What makes gnocchi sticky?

[Indadhanu]

Well I made our gnocchi, first time ever remember, and it was a bit sticky.

Too much flour? Or not enough?
They didnt disolve in the water which was good, just a bit sticky? They were sticky before cooking too...?

[Bathsheba]

could be a few things...

Did you use standard flour or a pasta flour? (general is usually fine BTW)

What type of potato?

[suse]

Usually either too much flour, or too much liquid in the potatoes. The more liquid in the potatoes, the more flour is needed to get good consistency.

Couple of tips:

Choose the most floury potatoes you can find. Cook them whole with skin on - it reduces the amount of water absorbed by the potato (some people par-boil then dry bake them, I've not tried this yet), then peel once cooked. This is a pain, but worth it. I use a potato ricer rather than masher, it gets a more consistent result. I add about three quarters of the flour and knead lightly, only adding more flour as needed - the less flour, the lighter the gnocchi. If you make the dough whilst potatoes are still warm, this also reduces the amount of flour.

Cook in very small batches in very fast boiling water, as soon as they rise, they are done. Put the cooked ones in a bowl and toss with a little olive oil to keep them from sticking as you cook the rest. I usually bake with whatever sauce I am using, it gets a brilliant result.

Yum!

[Bathsheba]

Great tips Suse

[Junglemum]

Just want to add...... i find making gnocchi a real challenge. Pasta is easier. More work, but less likely to fail. You did a great job in my eyes if it was edible! Nice one.
I did see 'Hewie' making it and he baked the spuds on a bed of salt to draw the moisture out.

Suse- i want to eat at your house, you sound good at gnocchi.

[Olive]

suse has a fantastic recipe for gnocchi, turns out fabulous! the sauce is awesome too!

[suse]

Suse- i want to eat at your house, you sound good at gnocchi.

You're welcome any time babe, feel like a holiday in Cairns?

[kawazuki]

my guess would of been to much starch so potatoes not drained off properly and squeezed, from memory when i last made gnocci you squeeze it through a very fine muslin cloth to get all the excess water out.

there is a fine line between too much and not enough flour,