Re-milled semolina gnocchi, very quick to prepare, this recipe will allow you to serve a plate of fresh pasta in very little time. They are made with durum wheat semolina instead of 00 flour. The result is equally good and versatile—perfect with any sauce you can think of. It’s a quick recipe: just a handful of minutes to obtain a dough perfect for preparing the gnocchi.
To get perfect gnocchi, the proportion between water and flour is fundamental, that is: 200 g of flour you should add 200 ml of water. (200 g ≈ 7 oz, about 1.2 cups of semolina; 200 ml ≈ 6.8 fl oz, about 3/4 cup)
But now let’s go to the kitchen and I’ll show you how to prepare Re-milled semolina gnocchi
- Difficulty: Very easy
- Cost: Very affordable
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
HERE’S WHAT YOU’LL NEED TO PREPARE
- 3 cups re-milled durum wheat semolina
- 2 1/8 cups water
- 1 pinch salt
Tools
- 1 Deep saucepan
- 1 Dough board
- 1 Pastry cutter / multi-purpose cutter
- 1 Gnocchi board
Steps
Let’s start preparing
Let’s begin preparing the durum wheat semolina gnocchi: heat the water with the salt and, when it boils, add the semolina gradually, sprinkling it in while stirring quickly with a wooden spoon.
Once all the water is absorbed, turn the dough out onto the work surface and knead quickly with your hands until you obtain a smooth ball.
Let it cool.
Pick up the dough, divide it into pieces and roll them into ropes about 3/4 inch thick, then cut them into bite-sized pieces.
Once they’re ready, quickly roll the gnocchi over a gnocchi board.
The semolina gnocchi are ready; now all that’s left is to cook them and dress them as you like.
And enjoy your meal!!
Marge’s Tips
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