Gnocchi & pasta boards
There are 6 products.
On a gnocchi board, gnocchi get their typical ridges, which hold the sauce perfectly. In this category you will find the gnocchi and garganelli board including a wooden stick, an embossed wooden board for gnocchi, gnocchetti sardi and garganelli, and gnocchi and pasta boards with a wave pattern, a flower pattern in beech and a Nordic design in beech. The gnocchi former completes the range for anyone who wants to shape lots of even gnocchi quickly. The embossed Leonardi Wood boards shape not only potato gnocchi but also gnocchetti sardi from durum wheat dough and garganelli from egg dough.
Tips for gnocchi
- Use waxy potatoes and shape the dough into ropes about 15 to 20 mm in diameter before cutting it into pieces.
- Tilt the board slightly and dust it with a little flour or semolina first so the dough does not stick.
- Roll each piece of dough down the board once, pressing lightly with your thumb, so a small hollow forms on the back.
Wood that feels good in the hand
The gnocchi former and the garganelli board are made of beech from European forests, and the embossed wooden board is made in Italy from beech. The gnocchi former also works well for gnocchi sardi.
Frequently asked questions about gnocchi boards
How are garganelli made on the board?
Cut pasta dough into squares of about 5 × 5 cm, place one on the board with a corner pointing towards you and roll it up from the bottom corner with the wooden stick. This gives the pasta its cross ridges.
How do you care for a wooden gnocchi board?
Wipe the gnocchi former and the garganelli board after use with a cloth soaked in lemon juice. Do not immerse them in water, wash them or put them in the dishwasher. The Leonardi Wood boards, on the other hand, are cleaned with water and a kitchen brush, dried well and stored dry; they do not go in the dishwasher either.
See also Pasta accessories and Ravioli moulds & cutters.