Italian gnocchi, traditionally made with potatoes and requiring pre-boiling, is a classic dish from Campania in Southern Italy. Historically, they have been a popular first course for celebratory occasions. However, Giovanna’s homemade gnocchi offers a simpler alternative, made without potatoes and no need for pre-cooking. These flour-based gnocchi are quick and easy to prepare with just four ingredients. Their light texture and neutral flavor make them a versatile base for various dishes.
Ingredients for Six Servings:
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600ml of water
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500 grams of Pasta flour 00
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Three eggs
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20 grams of grated Parmesan cheese
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A pinch of coarse salt
Directions:
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Pour the water into a large pot, add the salt, and bring it to a boil.
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Add 450 grams of flour (reserve 50 grams for dough work).
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Stir until the dough pulls away from the pot’s sides, then remove from heat.
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Transfer the dough to a work surface and add the eggs and Parmesan cheese.
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While the dough is still warm, knead it using the reserved flour.
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Cut a piece of the dough and roll it into a long, thin rope. Cut into 1 cm pieces with a knife.
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Boil the potato-free gnocchi in plenty of salted water until they float to the surface. They are ready to be seasoned.
Tips:
- Store any remaining gnocchi in the refrigerator for future use.
Buon appetito
More Gnocchi recipes:
Quick Recipe for Potato-free Gnocchi with Parmesan Cheese Cream
Gnocchi alla Sorrentina recipe Gnocchi Sorrento style recipe
Giovanna’s gnocchi with cherry tomatoes and smoked provola recipe