World of Gnocchi

· recipe ·

Flour-and-Water Gnocchi with Tomato Basil Sauce

Potatoes did not define gnocchi from the beginning. Italian dumpling traditions also include semolina, bread, ricotta, and simple flour-and-water doughs, each with its own texture.

Flour-and-Water Gnocchi with Tomato Basil Sauce

Time and servings

Prep
30 min
Cook
20 min
Additional
10 min
Total
60 min
Servings
4

Nutrition per serving

Calories
about 400
Protein
11 g
Fat
8 g
Carbs
74 g
  1. Stir the flour into hot water

    Stir the flour into hot water

    Bring 1 1/4 cups300 ml of water and 1/2 tsp3 g of the salt just to a boil. Remove the pan from the heat, add 2 1/2 cups300 g of the flour, and stir firmly. Return to low heat for 1 to 2 minutes, pressing and folding until the dough forms one rough mass with no loose flour.

  2. Cool the dough

    Cool the dough

    Turn the dough onto the work surface and spread it into a thick slab. Let it cool for about 10 minutes, until it is comfortable to handle.

  3. Smooth the dough

    Smooth the dough

    Fold and press the warm dough for about 2 minutes. If it crumbles, add warm water 1 tsp5 ml at a time, using up to 1 Tbspup to 15 ml. If still sticky after cooling, add flour a spoonful at a time.

  4. Make the tomato sauce

    Make the tomato sauce

    Finely chop the garlic and grind the pepper if needed. Warm the olive oil over medium-low heat, add the garlic, and cook for about 30 seconds. Add the tomatoes, 1/4 cup60 ml water, 1/4 tsp1.5 g of the salt, and pepper. Simmer gently for about 20 minutes, until the sauce coats a spoon. Shape the dough in the next two steps while the sauce simmers, then cover and turn off the heat.

  5. Roll and cut the ropes

    Roll and cut the ropes

    Divide the dough into portions. Roll each into a rope about 1/2 inch1.3 cm thick and cut it into 3/4 inch2 cm pieces, using only enough flour to prevent sticking.

  6. Add the ridges

    Add the ridges

    Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.

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  7. A pot of water heating on an electric stovetop

    Heat the cooking water

    Bring 3 quarts2.8 liters of water and 2 tsp12 g of the salt to a boil. Rewarm the sauce in the next step while the water heats.

  8. Tomato sauce returning to a gentle simmer

    Rewarm the tomato sauce

    Near the end of heating the cooking water, return the tomato sauce to a gentle simmer over low heat, stirring occasionally.

  9. Cook the gnocchi

    Cook the gnocchi

    Lower the boiling water to a gentle simmer, slide in the gnocchi and stir once. Lift them as they float and transfer them directly to the sauce.

  10. Flour-and-Water Gnocchi with Tomato Basil Sauce

    Finish with basil

    Fold the gnocchi gently through the sauce and remove it from the heat. Tear in the basil and serve immediately.

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