Ok so I made gnocchi the other day and it turned out fine, but a bit soft. Any ideas on how to make them harder?
I used 2lbs potato, one egg and about a cup of flour. Hand-kneaded it. It was still somewhat sticky to the touch when I decided to shape the gnocchi, but I had decided I had used enough flour already.
It was my first time making gnocchi so any advice would be welcome
(I'd love to be able to make an eggless version sometime, to serve to my allergic friend).
Phone camera was having a bad day so the pic is blurry, but here's them all done!
