Today, a recipe for a main dish: water and flour gnocchi without eggs and potatoes.
What I propose is an easy basic preparation that often saves my lunch, especially on weekends when everyone has their own requests on what to eat. So, to satisfy them all, I make water and flour gnocchi, delicious like the potato ones but much lighter and easier to prepare.
Once prepared, there will be only the small problem of the sauce, but these gnocchi go well with everything, from a simple tomato sauce, meat ragù, fish sauce, kale pesto, basil pesto, or sautéed vegetables – you can get as creative as you like.
Two simple ingredients and a bit of manual skill (if you want to make them ridged, but smooth ones are also fantastic) and your main course will be a guaranteed success. Only two ingredients because these gnocchi contain neither eggs nor potatoes, making them more digestible.
Gnocchi with only two ingredients can also be prepared with pumpkin or kale and then seasoned with the chosen sauce.
Let’s see together, step-by-step, how to make this recipe.
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- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the gnocchi
- 17.6 oz water
- 3.6 cups all-purpose flour
- 1/2 tsp fine salt
Tools
- 1 Saucepan
- 1 Wooden Spoon
- 1 Board
- 1 Metal Dough Scraper or plastic
- 1 Gnocchi Board
- 1 Scale
Let’s Start!
Preparing water and flour gnocchi is very simple, in a non-stick saucepan, pour the water and salt and bring to a boil. When the water boils, turn off the heat and pour in the flour all at once, stirring with a wooden spoon.
After mixing for a couple of minutes, pour the obtained mixture onto a work surface and continue kneading with your hands, being careful as it will be hot. Knead until you obtain a smooth and homogeneous dough.
Take a small piece of dough at a time and create a log the thickness of a finger, then cut, with the help of a dough scraper, gnocchi about 1/2 inch long. You can leave them as they are or you can make grooves using a gnocchi board or, more simply, a fork. Just pass a piece of dough at a time over the tines of the fork, pressing lightly with your thumb, then take the fork with one hand, place a smooth gnocchi piece on the tines, press lightly with your thumb, and slide down.
Water and flour gnocchi are ready to be boiled in plenty of salted water for about 4 minutes until they float to the surface, then tossed with the chosen sauce. But first, take a photo of your gnocchi and post it on social media, tagging me (una riccia che pasticcia on Instagram and Facebook) and let me know how you will season them.
Una Riccia Recommends
I recommend not adding flour while forming and cutting them, and to cook them immediately or shortly after. If you don’t have time, you can always cook them beforehand, drain them, add a little oil, and refrigerate them. When needed (at most the next day), reheat them with the chosen sauce.
