Today is Thursday so GNOCCHI. But not potato gnocchi, rather the quick and easy last-minute kind, the SUPER FAST NO-POTATO FLOUR GNOCCHI. These always solve my problem when I’m in a rush. Very easy to make and the cooking is really super quick, as soon as they float you need to take them out and season them as you like … in the next post I’ll show you how I seasoned them.
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- Difficulty: Very Easy
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 360.94 (Kcal)
- Carbohydrates 65.16 (g) of which sugars 1.69 (g)
- Proteins 10.78 (g)
- Fat 7.94 (g) of which saturated 1.17 (g)of which unsaturated 0.73 (g)
- Fibers 2.72 (g)
- Sodium 101.77 (mg)
Indicative values for a portion of 5 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/4 water
- 3 cups cups all-purpose flour
- 2 tbsp extra virgin olive oil
- 1 pinch salt
Tools
- 1 Kneading Board
Steps
Bring the water and oil to a boil
add the salt
Add all the flour at once and remove from heat
Start working on the work surface
Until you get a smooth and firm dough that we will let rest at room temperature for 30 minutes
Take pieces from the dough and cover them immediately to prevent drying.
Form the classic roll
and form small dumplings
Shape the gnocchi using a grater, a gnocchi board, or a fork and season them as you like. Either with fresh tomato and basil or simply with butter and sage. The cooking time for flour gnocchi is really very short, just enough time to throw them into salted boiling water and as soon as they float, drain and season immediately.
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