Water and flour gnocchi or water gnocchi are a different way to prepare soft and tasty gnocchi without potatoes, suitable for many types of sauces.
If you think gnocchi must be potato-based, get ready to change your mind! In fact, we can prepare gnocchi with alternative ingredients to potatoes. In the past, we showed you how to prepare excellent gnocchi with fresh ricotta or vegan gnocchi with chickpea flour. Today we propose a new light, quick, and very simple version: water gnocchi without potatoes, perfect for those who want a soft and tasty first course without too many complications. And to make them even more delicious, we pair them with friarielli in double texture: one part sautéed in a pan and one transformed into a velvety cream that will perfectly envelop the gnocchi.
The preparation is very simple:
1. Pour the semolina flour and all-purpose flour into boiling water and mix quickly until you get a homogeneous dough that detaches from the sides of the pot. Transfer it to a work surface and form the gnocchi.
2. Blanch the friarielli and sauté them in a pan with oil, garlic, and chili pepper. Blend part of them.
3. Cook the gnocchi, draining them as soon as they float to the surface, and season them with the friarielli and the cream, adding grated pecorino or other cheese.
A simple, genuine dish with a strong flavor, perfect for those who love texture contrasts and the unmistakable taste of friarielli. Of course, you can also dress these water gnocchi with a simple tomato sauce, but we guarantee that this friarielli cream creates a truly interesting mix of flavors. Now all you have to do is save the recipe and try it!
Also discover:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 3 People
- Cooking methods: Stovetop, Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter, All Seasons
Ingredients to prepare Water and Flour Gnocchi with Friarielli Cream
- 1 1/2 cups semolina flour
- 1 1/2 cups all-purpose flour
- 1 3/4 cups water
- 1 pinch salt
- 1.1 lbs friarielli
- 1 clove garlic
- chili pepper
- pecorino cheese
- salt
- extra virgin olive oil
Tools
- Pot
- Pan
How to Prepare Water and Flour Gnocchi with Friarielli Cream
Start making the water and flour gnocchi by preparing the dough. Pour the water and a pinch of salt into a pot and bring to a boil. Turn off the heat and add both the all-purpose flour and the semolina.
Stir quickly with a spoon until a ball forms and detaches from the sides of the pot.
Transfer the dough onto a surface and let it cool.
Take a piece of dough and form a strip.
With a knife, cut into small pieces to form the gnocchi and stripe them with a fork. Repeat this process with all the dough. Once ready, place the gnocchi on a floured tray, well spaced from each other.
Prepare the sauce by cleaning the friarielli and boiling them in salted water until soft. Drain and squeeze them.
In a large pan, sauté a halved garlic clove with chili pepper.
Add the friarielli and sauté for a few minutes. Adjust with salt.
Blend about half of the friarielli with an immersion blender, adding extra virgin olive oil gradually until obtaining a thick and homogeneous cream.
Bring a pot of water and salt to a boil and add the gnocchi.
As soon as they float to the surface, drain them and add directly to the pan with the friarielli.
Also add the friarielli cream and, if necessary, a little gnocchi cooking water to make everything creamier. Stir in grated pecorino, olive oil, and mix well to combine all the ingredients.
Serve the water and flour gnocchi with the friarielli cream.
Storage and Tips
Raw gnocchi:
In the refrigerator: up to 24 hours, placed on a floured tray and covered with a cloth. Best cooked fresh as they tend to soften.
In the freezer: up to 2 months. Place them on a tray well spaced, freeze for a couple of hours, then transfer to a freezer bag. Cook directly in boiling water without thawing.
If you can’t find friarielli, you can replace them with broccoli rabe or spinach for a milder version.
For a more indulgent touch, you can add some burrata at the end of cooking.
These gnocchi are also great with different sauces, like butter and sage or a simple fresh tomato sauce.
For a completely vegan version, simply omit the pecorino.
FAQ (Frequently Asked Questions)
Can I replace friarielli with another vegetable?
Yes, you can use broccoli rabe, spinach, or kale to achieve a similar cream.
How can I prevent the gnocchi from sticking together?
After forming them, you can lightly flour them and place them on a tray without overlapping. In cooking, stir gently to avoid breaking them.
How long should gnocchi cook?
A few minutes: when they float to the surface, they are ready.
What can I add to enhance the dish?
You can add crispy pancetta, chopped nuts, or a sprinkle of grated pecorino or parmesan.
