How to make gnocchi smaller
In the past 10 days, among the hot topics about food production on the Internet, the techniques for making gnocchi have become the focus of discussion. Many netizens shared the difficulties they encountered when making gnocchi, especially how to make the gnocchi small and even. This article will combine popular discussions on the Internet to provide you with a detailed analysis of how to make gnocchi into small pieces, and attach structured data for reference.
1. Basic principles of making noodles
Gnocchi is a common pasta in northern China. The key to making it lies in the ratio of flour to water and the mixing technique. The following are the key points of making gnocchi summarized in popular discussions on the Internet:
| key factors | Recommended parameters | illustrate |
|---|---|---|
| Flour selection | all-purpose flour | Moderate strength and easy to shape |
| Gouache ratio | 1:0.45-0.5 | 100g flour plus 45-50ml water |
| Stirring time | 3-5 minutes | Stir thoroughly until there is no dry powder |
| Resting time | 10-15 minutes | Let the gluten fully relax |
2. Specific techniques for making gnocchi into smaller sizes
1.Chopstick dividing method: This is the most discussed method on the entire Internet. Use chopsticks dipped in water and quickly across the surface of the dough to form tiny gnocchi. According to actual measurements by netizens, this method can make small gnocchi with a diameter of 3-5 mm.
2.colander squeezing method: Pour the prepared batter into a colander, squeeze with the back of the spoon, and let the batter drip into the boiling water through the colander. This method is suitable for makers who want smaller gnocchi.
3.freezing pretreatment method: Put the mixed dough into the refrigerator for 10 minutes. When it becomes slightly hard, it will be easier to roll into small particles. This method has been frequently recommended in recent food blogger videos.
| method | difficulty | Minimum size | success rate |
|---|---|---|---|
| Chopstick dividing method | ★☆☆☆☆ | 3mm | 85% |
| colander squeezing method | ★★★☆☆ | 1mm | 70% |
| freezing pretreatment method | ★★☆☆☆ | 2mm | 80% |
3. The successful case of small noodle dumplings that is hotly discussed on the Internet
According to the data analysis of the food platform in the past 10 days, netizens who have successfully made gnocchi have shared the following experiences:
1.Water volume control must be precise: Too much water will cause the batter to be too thin and difficult to form small particles; too little water will cause the dough to be too hard and difficult to divide.
2.Water temperature is important: The gnocchi should be lowered into boiling water, so that it can be quickly shaped and prevent adhesion. Some netizens have actually measured that the best effect is when the water temperature is maintained at 98-100°C.
3.Be particular about adding excipients: A popular practice recently is to add a small amount of starch (corn starch or potato starch) to the flour at a ratio of 10:1, which can make the gnocchi more easily dispersed and smaller.
| Add excipients | Add scale | Performance score | Recommendation index |
|---|---|---|---|
| corn starch | 10:1 | 8.5/10 | ★★★★☆ |
| potato starch | 10:1.2 | 9/10 | ★★★★★ |
| Egg white | 100g flour + 1 piece | 7/10 | ★★★☆☆ |
4. Frequently Asked Questions
Based on recent netizen question data, the following high-frequency questions have been sorted out:
1.Why do my gnocchi always vary in size?
This is usually caused by uneven mixing or inconsistent dividing techniques. It is recommended to use a timer to keep the time of each action consistent.
2.What should I do if the gnocchi are easily cooked?
You can add a small amount of salt (1% of the flour amount) when kneading the dough to enhance the gluten strength. In addition, after the water boils, turn to medium heat and cook to avoid violent boiling.
3.How to preserve gnocchi?
A popular method recently is to spread the prepared gnocchi flat on a plate, freeze it for 1 hour and then put it into a sealed bag, which can be stored for 1 month. Take it out of the pot directly when needed, no need to defrost.
5. Recommended innovative practices
Based on recent popular food videos, we recommend two innovative methods:
1.Colorful gnocchi: Adding vegetable juices of different colors (such as spinach juice, carrot juice) when kneading noodles not only looks beautiful, but also increases nutrition. This is a popular content in parent-child food videos recently.
2.Mini Pearl Gnocchi: Use the syringe extrusion method to make micro gnocchi with a diameter of only 1 mm, suitable for infants and young children. This method has received a lot of forwarding among parenting accounts.
Through the above methods and techniques, I believe you will be able to make ideal gnocchi. Remember to practice more and find the method that works best for you. Happy cooking!
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