What type of flour is best for making gnocchi?

The best flour for gnocchi is 00 flour, also known as "double zero" flour. Here's why:

* High protein content: 00 flour has a higher protein content than all-purpose flour, which creates a more elastic and chewy dough, ideal for gnocchi.

* Fine grind: The fine grind of 00 flour results in a smooth and silky texture, contributing to the light and airy texture of gnocchi.

* Low gluten development: While 00 flour has a higher protein content, it has a lower gluten development than other flours, preventing the gnocchi from becoming tough.

Alternatives to 00 Flour:

* Semolina flour: If you can't find 00 flour, semolina flour is a good substitute. It will give your gnocchi a slightly coarser texture and a more pronounced "bite."

* All-purpose flour: All-purpose flour can be used, but you may need to add more liquid to the dough to achieve the right consistency.

* Potato flour: A small amount of potato flour can be added to the dough to enhance its lightness and texture.

Remember:

* The type of flour is not the only factor affecting gnocchi texture. The amount of liquid used, the kneading technique, and the cooking method also play crucial roles.

* It's important to use high-quality flour, regardless of type, to ensure the best results.

Happy gnocchi making!