Fantes Gnocchi Board, Beechwood, 8-Inches, The Italian Market Original since 1906 Import To Shop ×Product customization General
- Fantes Cousin Liana’s Gnocchi Board easily forms pasta dough into authentic Italian gnocchi
- Made in Italy from natural beechwood; easy-grip handle maintains the perfect angle and keeps board steady for easier use
- Ridges help shape pasta and add texture which will hold more sauce; works nicely as a cavatelli maker, too
- Forms a more consistent shape than using a fork; won’t flatten delicate dough; same size pieces cook more evenly and make more attractive presentation
- Easy to use and clean; wipe with a dry cloth or brush
$7
Fantes Cousin Liana’s Gnocchi Board is perfect for making authentic gnocchi pasta. Gnocchi, literally meaning ‘lump,’ is a light and plump Italian dumpling made from a potato and semolina dough. Nothing tastes better than homemade pasta and learning how to make gnocchi couldn’t be easier. Cousin Liana’s rustic pasta maker brings old world charm and function to contemporary kitchen tools. Special ridges on the board form a more consistent shape than would using a fork, and add the traditional texture that holds more sauce without flattening the delicate dough. Similarly sized gnocchi cook more evenly and allow for a more attractive presentation. The easy-grip handle helps achieve, and maintain, the perfect angle and keeps it steady during use. Simple to use. Prepare dough according to the desired gnocchi recipe. Roll dough into long ropes, ¾-inch in diameter, then cut into individual squares, ¾-inch long. For best results, working each piece separately, place a square of dough onto the Gnocchi Board and press slightly to imprint it. Then, starting at the top of the pasta, roll it along the ridges with a gentle pressure to imprint the entire circumference. Dust the gnocchi with flour to prevent them from sticking and set aside until all dough is formed. Cousin Liana’s Gnocchi Board works nicely as a cavatelli maker, too! Made in Italy from all-natural beechwood. Easy to use and clean. Wipe with a dry cloth or brush before first use, and after every use. Fante’s, The Italian Market Original since 1906. Brought to you by HIC Harold Import Co.
From the manufacturer
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Specification: Fantes Gnocchi Board, Beechwood, 8-Inches, The Italian Market Original since 1906 Import To Shop ×Product customization General
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10 reviews for Fantes Gnocchi Board, Beechwood, 8-Inches, The Italian Market Original since 1906 Import To Shop ×Product customization General
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Chef Rick –
very nice tool for your kitchenvery nice tool for your kitchen
Cheryl Miller –
makes great gnocchiI liked it all
susan beninati –
Just like grandma used!Makes traditional Italian gnocchi! Easy to use. Just like Nonni had!!!!!
just us –
Rather smallIt’s sturdy, but smaller than I anticipated. I do like it and will use it.
Angie D –
Great for gnocchi and dessertsThis is a great little board, easy to use, easy to clean. I also use it to make Thai desserts with tapioca dough. As long as you don’t press too hard, the gnocchi just rolls off with cute marks on it. Would recommend and would purchase again. Have had this over a year but have not reviewed until now. It’s held up well.
Amazon Customer –
Great for GnocchiThis was a great investment to speed up the process of rolling gnocchi. It is fairly simple to use to get the rolled gnocchi look. Not a must have but definitely a time saver if you plan to make a lot.
Josh –
Perfectly functional, craftsmanship could be betterThe grooved surface is good quality, no complaints there, it does the job. It’s easy to clean, or as easy as can be expected for a board with a bunch of fine grooves on the surface. The handle is pretty roughly crafted, and the back of the board is cracked where the handle is attached. With a little more attention to detail it would be a really nice tool.
EConsumer –
Good board, works goodJust as advertised
cindy t. –
Makes perfect Gnocchi!This beats using a fork to make gnocchi! its easy to use, just roll the dough over the ridges.
Johnny –
Gnocchi Go To: Learn from our mistakesWe have always loved gnocchi. Even as accomplished cooks, it has remained somewhat of an enigma—a special Italian restaurant meal to savor that we had never seriously considering making ourselves. A recent night out with an exceptionally memorable gnocchi dish with lobster, shrimp, peas, and a tomato cream sauce changed that. My wife did a search for “gnocchi making” and found this simple gem. Our new Fantes board is very compact so no worries about finding cabinet space.TEXTURE:We’ve already learned to not keep the pasta too moist or it will stick. With sufficient practice and pliable not too moist dough, we’re doing it! You are making a light dumpling of potato and will want to practice to work toward a smooth, soft, and silky texture.WILL ANY OLD TYPE OF SPUD BE FINE?Nope. We are using Yukon Gold valued by Italian chefs. Superb. Bake them. Boiling makes for moisture issues and a big hassle.FLOUR TYPE?We’re using King Arthur all purpose with good results. Go easy on the quantity.IS CLEANUP A PAIN IN THE GNOCCHI?Cleanup is not difficult but will take a bit of time to scrape through the grooves that still have a bit of dough on them.