Potato gnocchi with semolina flour are very easy to make and really delicious! They remain soft like potato gnocchi made with white flour, but have a firmer texture and are perfect to dress in various ways!
If you love potato gnocchi, you cannot miss trying this semolina recipe, I’m sure you’ll love them!
Try them like this:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 21 oz potatoes
- 2 cups re-milled durum wheat semolina
- salt
Steps
Boil the potatoes in plenty of boiling water until they are soft.
Mash them with a potato masher or a vegetable mill and collect the puree in a bowl.
Salt to taste and start adding the re-milled durum wheat semolina.
Initially mix with a fork, then knead by hand, increasingly energetically until you obtain a smooth and homogeneous dough.
Let it rest for a few minutes at room temperature, covered with the bowl.
Divide the potato gnocchi dough with semolina flour into several pieces, stretch them under the palms of your hands to first form sausages, then cylinders, not too thick and long.
Finally, cut the gnocchi with a sharp knife. You can then decide whether to leave the gnocchi smooth, as I did, or stripe them with a fork or gnocchi board.
STORAGE
Store the potato gnocchi on a lightly floured tray in a cool, dry place for an hour before cooking them.
Otherwise, store them in the fridge for up to two days, or freeze them first well-spaced and then collected in a freezer bag for food.
