now I'm making gnocchi!

my #gnocchi experience is as follows:

the recipe says if you use as little flour as possible, and keep the dough as soft as possible. the gnocchi would be nicer, softer and fluffier.

I'm a baker. I can make dough really really soft and still handle it.

my first batch of gnocchi came out as mud. they just were so fluffy that they nearly dissolved in the water.

I then added more flour to firm up the dough and then they came out nice.

that's the problem when you read instructions geared towards people who don't handle dough every day..

lol tell me to make soft dough and I will make soft dough!

@distelfliege Spouse makes really good pie crust. He tends to look at all the tricks for making really good pie crust with perplexity, because he just automatically adds the right amount of water for the humidity and doesn't work the dough too much, etc. etc.

(I share this because you sound the way he does about the people who use vodka in pie crust instead of water, and so forth.)

@gannet vodka instead of water??? 😳

@distelfliege It doesn't activate the gluten, I think.