FLOUR GNOCCHI


FLOUR GNOCCHI

Serves: 4-5

Prep Time: 40 minutes

Cooking: 5 mins for gnocchi | 10 mins for sauce

I’ve learned this recipe from a friend, and it is a version of the most popular potato gnocchi. Made without potatoes, this gnocchi recipe is made just with flour and water. It’s the easiest homemade gnocchi recipe, ready in 30 minutes, and still very light and delicious.

 Ingredients

For the dough
• 500 gr / 1 lb flour (I use the 00, the very fine one)
• 500 gr / 1 lb water
• 50 gr / 2 oz butter
• 100 gr / 1 cup parmigian cheese, grated
• 1 tsp salt
• A sprinkle of black pepper

For the sauce
• 3-4 slices pancetta, diced
• 200 gr / 2-3 cup sweet peas, boiled or frozen
• 100 gr / 1 cup pecorino romano, grated
• 2 fresh spring onion, finely chopped
• Extra virgin olive oil
• Black pepper, ground

Directions

Prepare the dough
1 In a large pot, bring water to boil with butter, salt and parmesan cheese.

2 When water is boiling, turn the heat off and add the flour, stirring vigorously until all the ingredients combine together.

3 Place the dough on a slightly floured surface and knead with your hands (it will be hot, be careful!) until the dough gets soft and velvety. You can also use a stand mixer with a hook attachment to knead the dough for few minutes.

Shape the gnocchi
4 Take a piece from the dough and shape it into a rope about ¾ inch thick and 4’’ long. Cut the roll along the rope from end to end into small pieces, the size of a small walnut, the shape of a tiny pillow. It is important to attempt to keep them all the same size so that cooking time is uniform. Set the already made gnocchi on a floured baking sheet. To prevent them from sticking, dust with more flour if needed. Repeat the process with the rest of the dough.
5 To curl the gnocchi, you can use the back of a fork or a gnocchi board if you have one.

6 Hold the fork (or the gnocchi board) in one hand and roll the gnocchi off of the tines of the fork (or gnocchi board), gently pressing down with your thumb as you go.
This creates a cavity on one side and a pattern on the other, both of which will help the sauce to stick.

You can skip step 6 and 7 (curling gnocchi) and just cook your gnocchi as little dumplings.

Prepare the sauce
7 Cover the bottom of a pan, large enough to hold all the gnocchi (30 cm diameter), with extra virgin olive oil.

8 Sauté bacon and onion, stirring often, until the onions are turning translucent and soft. Add the sweet peas and cook until peas are soft, for about 10 minutes. Turn the heat off.

Cook gnocchi
9 Bring water to a boil in a large pot and add coarse sea salt when it’s boiling.

10 Put the gnocchi in the water and lower the heat. The water must boil with small bubbles so the gnocchi can be seen floating on the surface. Cook the gnocchi for a few minutes: they are ready when they float to the surface of the water.

11 Scoop up the gnocchi with a small strainer and drain them very well trying to remove as much liquid as possible.

12 Place the cooked gnocchi in the pan with pancetta and peas. Sprinkle pecorino romano and serve warm.

NOTES
To make it vegetarian, don’t use the bacon.

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