This unique pasta has many variations all across Italy where different regional traditions make use of a variety of ingredients: semolina, ricotta and spinach, breadcrumbs, pumpkin and many more. This gnocchi recipe, made without potatoes, is prepared just with flour and water. It’s the easiest homemade gnocchi recipe, ready in 30 minutes, light and delicious.
Small sauté pan to crisp up pancetta or bacon (if using)
Large sauté pan to fit gnocchi and sauce
Kitchen towel to cover the dough
Ingredients
For the gnocchi dough:
250gwater - room temperature
25gbutter - room temperature
25gparmigiano cheese - grated
Salt and pepper - to taste
250g00 double zero flour
Coarse sea salt - a couple handfuls (for boiling water used to cook the gnocchi)
For the sweet pea sauce:
4slices of guanciale - pancetta or bacon, about 15-20g / 2-3oz total, diced into smaller bite size pieces
75mlextra virgin olive oil
1leek (or spring onion)
200gpeas - cooked or frozen and thawed
30gparmigiano cheese - grated
Salt and pepper - to taste
Ingredient Notes:
We highly recommend measuring flour and water by weight to get the best results. It’s crucial that they have the same weight. A consistent 1:1 ratio ensures the right texture and consistency of the gnocchi dough. See this article: Why we measure by weight.
I recommend using ’00’ (double zero) flour for the right texture.While all-purpose flour works, if possible, try to purchase “00” (double zero) to get the right gnocchi texture. What’s the difference between these flours (and others)? Check out this really great article.
Vegetable substitutions: this recipe is very flexible! You can substitute asparagus with of peas or shallots with leeks. You can make the sauce based on your own personal preference.
Meat substitutions: if you can't find guanciale, you can use pancetta or bacon. You can also omit meat for a vegetarian option.
Instructions
Prepare the Dough
In a large pot, bring water to boil over high heat with butter, a pinch of salt, pepper, and parmesan cheese.
When water is boiling, add the flour all at once, turn the heat off and stir vigorously until all the ingredients combine together and a crumbly dough forms.
Place the dough on a lightly floured surface and knead with your hands (it will be hot, be careful!) until the dough gets soft and smooth. Knead the dough for just a few minutes, to combine the ingredients together and be able to roll it out.
TIP: Don’t overwork the dough. Over-kneading the dough will create too much gluten, and will leave your gnocchi hard and rubbery.
Cut the Gnocchi
Take a piece from the dough and cover the remaining dough with a kitchen towel to prevent it from drying. Shape the first piece of dough into a rope about 3⁄4 inch thick and 4’’ long. Cut the gnocchi along the rope from end to end into small pieces, the size of a hazelnut, the shape of a tiny pillow.
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.
TIP: It is important to attempt to keep the gnocchi all the same size so that cooking time is uniform.
Shape the Gnocchi
To curl the gnocchi, you can use the back of a fork or a gnocchi board if you have one.
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.
Start Boiling the Cooking Water
In a large pot (for boiling the pasta), fill to about ¾ full with water and start heat on medium to medium/high.
Prepare the Sauce
In a small sauté pan, add 1 tablespoon of extra virgin olive oil and the pancetta (or bacon). Turn the heat to medium-low and gently sauté to render the fat and get crispy. Once crispy (to your personal preference) turn off heat and place on the side. Reserve for later.
In a sauté pan, large enough to hold all the gnocchi (30 cm diameter), add the remaining extra virgin olive oil. Add the leeks. Cover with a lid and sauté the leeks over low heat, until they are turning translucent and soft, stirring once in a while.
Add peas, mix and cook until peas are soft, for about 5 minutes, with lid on. Turn the heat off and set aside.
Cook the Gnocchi
Return to the cooking water and bring to a boil (if it’s not boiling already). Add the coarse sea salt.
Put the gnocchi in the water and lower the heat. The water must retain a soft boil. Cook the gnocchi for a few minutes. They are ready when they float to the surface of the water.
Scoop up the gnocchi with a small strainer and drain them very well, trying to remove as much liquid as possible.
Combine Sauce and Gnocchi
Place the cooked gnocchi in the pan with the leeks and peas. Add the reserved pancetta (or bacon). Sprinkle the remaining parmesan cheese, toss everything together, and serve warm.
Notes
I use a gnocchi board to shape the gnocchi. If you don’t have one, you can also use a dinner fork, the back of a grater, or another tool that will imprint a texture. See video here.