This Gnocchi of flour and potatoes originate from Campania in Southern Italy. Since very ancient times represent one of the many first courses of the days of celebration. Unlike the potato gnocchi, Giovanna’s homemade Gnocchi requires no precooking. I prefer the flour-made Gnocchi to the potato ones. This Gnocchi recipe is a fast and easy-to-prepare four-ingredient recipe. They are light with a neutral flavor that goes well with many ingredients.
Ingredients for six servings:
500 grams. Flour
20 grams. Grated Parmesan cheese
A pinch of coarse salt
Pour the water into a large pot, add the salt and bring it to a boil.
Add 450 grams of flour (the 50gr left after to use while you work the dough)
Start stirring until the dough comes off the pot’s walls, then remove from the heat.
After that, transfer the dough to the worktop and add the eggs and the Parmesan cheese.
Work it while it’s still warm by using a little left flour.
Cut a piece of the dough and work it within a long, thin cord. Then cut into small pieces with the help of a knife at about 1 cm pieces.
Boil the potato-free Gnocchi in plenty of salted water. The Gnocchi is ready to be seasoned when they get afloat.
Tips: you can keep the remaining Gnocchi in the refrigerator till your subsequent use.
Buon appetito 😊
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