GNOCCHI di FARINA COTTA ricetta gnocchi alla Sorrentina senza patate gnocchi di farina
Recipe Information
Gnocchi Pasta
Cultural Context
Gnocchi, originating from Italy, is a beloved pasta made primarily from potatoes and flour. Traditionally served as a comforting dish, it reflects regional variations across Italy, often accompanied by rich sauces or simple toppings like butter and sage. Today, gnocchi has gained international popularity, inspiring countless variations and adaptations in kitchens worldwide.
all-purpose flour
๐ฅHealthier: whole wheat flour
๐ฐCheaper: semolina flour
Whole wheat flour adds fiber and nutrients.
parmesan cheese
๐ฅHealthier: nutritional yeast
๐ฐCheaper: grana padano
Nutritional yeast is a dairy-free alternative.
Measure 300 ml of water in a pot and bring it to a boil.
Weigh 300 gr of flour and when the water is about to boil, add the flour.
Stir with a wooden spoon and cook the flour for one minute.
Remove from heat and mix for another minute before transferring to a table.
Add a sprinkle of flour and shape the dough into a rounded form.
Cut the dough into pieces, create cylinders with a diameter of one centimeter, and cut into one-centimeter pieces to form the gnocchi.
Using a fork, roll each gnocco to create the classic shape with a slight indentation.
Gather the gnocchi in a lightly floured baking dish.
Prepare a sauce by sautรฉing garlic, oil, and chili, then add 350 gr of raw tomato sauce, half a glass of water, salt, pepper, and basil, and cook for 25 minutes with a lid.
Cook the gnocchi in plenty of salted water, and when they float, scoop them out and add them to the sauce in the pan.
Add a generous handful of cubed mozzarella and mix until the mozzarella melts.
Cooking Techniques
Equipment Needed
Spice Level:
๐ถ๏ธ๐ถ๏ธ๐ถ๏ธAllergens
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