Potato-free gnocchi, made only with water and flour and unlike potato-based gnocchi which are much softer, gnocchi made with water and flour remain pleasantly full-bodied and somewhat firm.
We made them by mixing two flours, the classic Italian 00 flour and Pistachio flour for a nutty aftertaste and a rustic texture.
We have seasoned them with a simple Taleggio cheese sauce.
Flour and water gnocchi are very popular in Southern Italy.
Serves 4, Preparation 40 mins, Cooking 5-6 mins
- 300 g Italian 00 milled flour / Plain Flour – with a little extra for dusting
- 150 g Pistachio flour
- 40 g grated Parmigiano cheese
- Lukewarm water, 200 ml
- Salt, a pinch
- Extra Virgin Olive Oil, a teaspoon
- Taleggio cheese, 250 ml
- Hot Milk, 80 ml
Place both the sieved flours in a bowl or on a working table, create the classic fountain: add a pinch of salt, a teaspoon of Evoo, grated Parmesan, a pinch of salt and slowly pour in the lukewarm water. Stir until you get a soft but easy dough to work and doesn’t stick to your hands.
Tip: there is also an alternative method for this step, which involves using the same amount of water and flour: bring to boil the water in a pot and, once it reaches boiling point, turn off the heat and pour in the flour, stirring quickly until a well-blended dough is obtained.
Transfer the dough onto a lightly floured pastry board and start kneading it for a couple of mins until it is smooth. Don’t overwork the dough.
Tip: Always work on a well-floured surface.
Leave it to rest for 30 minutes covered with a cling film. After this time, divide the dough into many sticks that you will cut into small pieces.
Shape your gnocchi now: you can make them ribbed using the classic gnocchi ruler or pass them on a fork, or simply cut them into chunks or even little balls called ‘chicche’.
Melt Taleggio cheese in 80 ml of milk, add a pinch of nutmeg, stir.
Drop Gnocchi a few at a time into a pan of boiling salted water, cook until they bob to the surface (in 1-2 mins), pick them up with a skimmer and sautéeing for 1 min in the Taleggio cheese sauce. Serve them with a sprinkle of minced Pistachio nuts.
Can I freeze Gnocchi?
Yes you can. Once you have formed them, lay them well distanced on a baking sheet, cover with cling film and freeze until solid, then transfer to a bag and keep for up to 2 months. You can then boil them when they are still frozen and just wait until they bob to the surface.