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, which was introduced to Europe for the first time by the Spanish between 1580 and 1585, and later by the English. The barefoot Carmelites are credited with introducing it to Italy from Spain and Portugal at the end of the 16th century and the beginning of the 17th.
So they came down to us.
Warnings for those with glycemic index problems
You can knead the gnocchi even with other types of flour such as: FiberPasta flour, wholemeal re-milled semolina flour, oat flour, buckwheat flour, whole or not, various legume flours, etc.
You can also mix several flours together.
However, in the case of flours with a low glycemic index, wholemeal or semi-wholemeal, the dough may need a little more water. Adjust like this: if the dough is dry and not workable, add a little warm water at a time until it has the right consistency.
Recipes suggested for you:
- Cost: Very economical
- 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 (FiberPasta)
- 1 1/4 cups water (if using low glycemic index 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 Pastry Board
- 1 Tray
Steps
To make
The process is somewhat reminiscent of making Choux pastry.
In a small double-bottomed saucepan, bring the water, salt, and extra virgin olive oil to a boil.
When it starts to boil, turn off the heat and pour in the flour all at once.
Mix well with a wooden spoon.
When everything is well mixed, transfer the dough to the pastry board.
Use a spatula or a scraper until it cools down and you can touch it freely with your hands.
If you have difficulty, wet your hands and continue kneading.
After time has passed, divide the dough into several parts, and for each, make small rolls, always using flour so they don’t stick to the board.
Once the rolls are completed, 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 some flour on it, and roll each gnocco over it, applying slight pressure with your fingers.
Alternatively, if you don’t have the specific tool, you can use the tines of a fork or not stripe them at all.
Cooking Mode
Cooking 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, and…
As soon as they rise, which will take 2 to 3 minutes depending on the quantity you are cooking, immediately scoop them out with a slotted spoon and proceed as usual with your preferred seasoning.And here are the Water and Flour Gnocchi without Potatoes ready
You can season them as you like or with these sauces, creams, and pestos.
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 distribute them on a tray.
Then place them in the freezer. Once they are solidified, transfer them into bags and then drop them directly into boiling water without thawing them.
Then place them in the freezer. Once they are solidified, transfer them into bags and then drop them directly into boiling water without thawing them.
FAQ (Frequently Asked Questions)
Water and Flour Gnocchi without Potatoes
