Gnocchi, a unique pasta made from potatoes or root vegetables, requires careful selection of flour for optimal texture. Chef Joe Isidori of Arthur & Sons recommends using Caputo 00 flour to achieve the desired lightness, as its low protein content minimizes gluten development. Mixing other flours can lead to denser textures. Additionally, proper dough preparation, such as sifting flour to remove lumps, enhances the gnocchi-making process, ensuring the soft, pillowy finish that gnocchi aficionados cherish.
"Low protein content minimizes gluten development, resulting in light, tender, and pillowy gnocchi," Isidori said. "High-protein flour can make gnocchi dense and chewy, which is not the texture you are looking for."
Chef Joe Isidori noted, "[With] other pastas, you can incorporate semolina into the mix to enhance the texture...which is why it's not good for pillowy gnocchi."
"I believe you should always sift your flour because it removes lumps which can create uneven pockets of flour in the dough, and it also incorporates air."
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