My appetite for Italy
My appetite for Italy
Semolina gnocchi
Recipes by category
Ingredients (serves 4):
3 ¾ cups (950 g) of fine semolina flour
2 cups (500 ml) of water
1 tsp. (5 g) of salt
Put the semolina flour and salt on a work surface and make a nest. Add the water in the nest and gradualy mix with a fork. Careful not to break the outer rim of the nest not to let the water run everywhere.
When the semolina and water are roughly mixed, knead the dough by hand 5 to 8 minutes or until smooth and silky (to know if it is ready, press your finger in the dough and if it is sticky, add a small amount of semolina and continue to knead). Do not worry if a small amount of semolina remains on the work surface. Wrap the dough with a platic film and let rest 30 minutes on the counter (see Useful tips: Fresh dough).
Making the gnocchi:
1. Cut the dough in 4 pieces. Shape each piece into a 1 cm diameter roll.
2. Cut the roll into 1 cm pieces.
3. Using the back side of a fork or a rigagnocchi (small wooden paddle available at Dante), press each piece of dough with thumb and roll outwards.
4. Put the gnocchi on a tray and cover them with semolina to prevent them from sticking. If the gnocchi are not cooked within 30 minutes, cover them with a damp cloth.
Cooking the gnocchi:
Fill a large pot with 4 liters of water and bring to a boil. Add a handful of salt. Cook the gnocchi for a few minutes (when they rise to the surface, they are cooked). Serve with the Tomato sauce with black olives and mozzarella, the Tomato sauce, the Butter and sage sauce or the Pesto sauce.
Rigagnocchi
Enjoy your meal!