Water and flour gnocchi without potatoes, also with a low glycemic index, are actually the Italian ancestors of the classic potato gnocchi that we all know.
In fact, the potato is a native plant of Chile, introduced to Europe for the first time by the Spanish between 1580 and 1585, and later by the English. It was the Discalced Carmelites who introduced it to Italy from Spain and Portugal at the end of the 16th century and the beginning of the 17th.
Therefore, they arrived up to us.
Warnings for those with glycemic index problems
You can also knead the gnocchi with other types of flours such as: FiberPasta flour, whole durum wheat semolina flour, oat flour, buckwheat flour, whole and not, various legume flours, etc.
You can also mix more flours together.
However, in the case of low glycemic index flours, wholemeal or semi-wholemeal, the dough may need a bit more water. Adjust accordingly: if the dough is dry and not very workable, add a little lukewarm water at a time until it has the right consistency.
Recipes thought for you:
- Cost: Very Cheap
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 309.00 (Kcal)
- Carbohydrates 55.86 (g) of which sugars 0.77 (g)
- Proteins 7.21 (g)
- Fat 8.46 (g) of which saturated 1.32 (g)of which unsaturated 1.09 (g)
- Fibers 9.83 (g)
- Sodium 586.62 (mg)
Indicative values for a portion of 150 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
Let’s go shopping
- 2 1/2 cups flour (whichever you prefer)
- 1 1/4 cups water (for low g.i. flour as needed)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon fine salt
Water and Flour Gnocchi Without Potatoes
Tools
What we need to make
- 1 Pot
- 1 Wooden Spoon
- 1 Gnocchi Board
- 1 Work Surface
- 1 Tray
Steps
To make
The process is a bit reminiscent of making Choux pastry
In a small double-bottomed saucepan, bring the water, salt, and extra virgin oil to a boil.
When it starts boiling, turn off the heat and add the flour all at once.
Mix well with a wooden spoon.
When everything is well mixed, transfer the dough onto the work surface.
Use a spatula until it cools down and you can touch it with your hands.
If needed, moisten your hands and continue kneading.
After the time has passed, divide the dough into various parts, and from each make little rolls, always using flour so they don’t stick to the work surface.
Once the rolls are complete, cut them to the desired length depending on whether you want gnocchi or smaller gnocchetti.
At this point, if you use the gnocchi board, sprinkle flour on it, and roll each gnocchi over it, applying gentle pressure with your fingers.
Alternatively, if you don’t have the specific tool, you can use the prongs of a fork, or even not mark them at all.
Cooking Method
The cooking of potato gnocchi is very quick, but requires some precautions.
First, the water must be boiling and salted, and you should add a few tablespoons of oil to prevent them from sticking. Drop the gnocchi in, and…
As soon as they rise, which will take about 2 to 3 minutes depending on the quantity you are cooking, scoop them out immediately with a slotted spoon and proceed as usual with the sauce of your choice.And here are the Water and Flour Gnocchi Without Potatoes ready
You can dress them as you like or with these sauces, creams, and pesti.
Water and flour gnocchi without potatoes can be cooked immediately or after a few hours.
They can also be stored in the freezer for up to 6 months, following these procedures:
Flour them and spread them out on a tray.
Then put them in the freezer. Once they have solidified, transfer them to bags and drop them directly into boiling water without defrosting.
Then put them in the freezer. Once they have solidified, transfer them to bags and drop them directly into boiling water without defrosting.
FAQ (Questions and Answers)
Water and Flour Gnocchi Without Potatoes
