Whipped egg whites in Gnocchi?
I have been wondering what would happen if I tried to make Gnocchi with whipped egg whites instead of egg. I was imagining it might make them light and fluffier. Has anyone ever tried it?
Best Answer
It's not traditional, but adding egg white is not unheard of, though in this example, it is not whipped. There are recipes for gnocchi with whole egg, egg yolk only, and no egg as well. It might contribute to fluffiness, but it also might throw off the consistency of the dough. As you do some research on gnocchi, you will note several other variables that impact the consistency of the final product...type of potato and how it is treated, amount of flour, kneading/mixing time...egg or no egg. It's certainly worth an experiment, and it is not unheard of for posters to do the legwork to answer their own question. Try it out. Let us know the result.
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Can I use egg white in gnocchi?
It's important to note that egg means egg yolks here\u2014absolutely not egg whites which will oxidize a dough faster than the pure fat of yolks alone, along with adding excess water that's unnecessary, and can cause you to add more flour than you need for the dough to come together, which means tough gnocchi.What does egg yolk do in gnocchi?
In short, yolks make a more cohesive dough that is easier to work with and easier to roll out without breaking. When cooked, gnocchi made with egg yolks are more likely to hold their shape, so there's less risk of them disintegrating in the water.How do you keep gnocchi light fluffy?
First, use russet potatoes. They're dry and fluffy and produce the lightest gnocchi. I also find that it's best to use a ricer instead of a masher to crush the cooked potatoes, because it keeps them aerated and soft. Never use a blender or a food processor, or the potatoes will turn into glop.Should you use whole egg in gnocchi?
Chefs disagree whether whole eggs, egg whites, or egg yolks alone are the best binder when making gnocchi. In my experience, egg yolk makes a rich gnocchi with a relatively tender bite as it lacks the egg white proteins that coagulate and become firm during cooking.Gnocchi | Basics with Babish
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Answer 2
I finally tried adding whipped egg whites to Gnocchi. The result? It was a triumph but needed careful handling.
I whipped an egg white to soft peaks then put my potato through a ricer. Then incorporated the egg white to the potato and it worked great. Then I added just enough flour to make a Gnocchi roll. I cut it into single pieces with a dough cutter and then refrigerated until time to cook.
When cooking, the first time I cooked too long and they fell apart. Then I tried it again and as soon as they floated I took them out and drained them, they were so light and fluffy I couldn't believe it.
You should try this if you like Gnocchi, it's really good but keep an eye when you boil them.
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