Home made beet gnocchi is sticky

First time I tried making gnocchi (or any pasta type). I followed the orders but my gnocchi are pretty sticky (maybe there's a better word?).

It feels like a pasta that was overcooked on a low flame and so it took a lot of time to be ready.

What can be the cause? Too much or too little flour?

The ingredients are:

3 medium-big beets
1 medium-big (white) potato
I think that almost 1kg of whole wheat flour
Salt

The beets and potato were wrapped in aluminium foil in the oven until soft, and then blended - then started adding flour until it reached a form that I can roll it to cut pieces.

I still have a lot of it, anything I can do to fix the dough?

And how long can I keep it (fridge/freezer?) in case I don't have enough of the ingredients to fix it at the moment?

Photos of the gnocchi and dough:

How the dough behave - (link to GIF, can't compress it more to upload it here)
The inside:
The rest of the dough

Thanks!

beets gnocchi

Best Answer

The beets probably contributed more liquid than planned. I would try blending them, then straining them through a chinois (use the back of a spoon to push out even more liquid after you allow gravity and a pinch of salt to do its work), and then blending the rest of the ingredients together using your hand-operated food processor.

Adding more flour at this point is just going to expand an already engorged gluten network resulting in really chewy gnocchi, so I wouldn't do that. I don't think there's a great way of saving the batch you had.

So, dis-engorge the beetroot prior to starting by cutting it into slices, lightly salting it, processing it, then straining it, and you should find your instincts to add more flour have diminished the next time you try it.

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How do you make gnocchi less sticky?

Add flour. Mix to form a firm, slightly sticky dough. If it's too sticky, add a little more flour, but only a tablespoon at a time.

Why is my gnocchi dough so sticky?

The dough is sticky.If you have added egg, it might have been over-incorporated. Start over, using a sifter to deliver the flour gradually. Or the weather and humidity might be a factor. Some cooks switch to alternative gnocchi recipes \u2014 ricotta instead of potato \u2014 in the summer.

Is gnocchi supposed to be sticky?

The gnocchi dough will still be a bit crumbly when you first mix the potatoes with the flour and eggs. You want the final dough to be soft, smooth, and a little sticky. For gnocchi with a fluffy texture, don't knead the dough past the point where the flour is fully incorporated into the potatoes.

Why is my homemade gnocchi gummy?

The entirety of the liquid in your gnocchi should come from your egg. The usual pathway of liquid infection are the potatoes. You boil the potatoes, so if there are any imperfections in the skin, then liquid will enter into the potatoes during cooking, and thus you'll have waterlogged potatoes and gummy gnocchi.