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Gnocchi di Farina
Gnocchi made with potatoes are undoubtedly the best-known variety of the light, tender Italian dumplings. But gnocchi di farina are simpler to prepare and, arguably, equally delicious. Farina is Italian for “flour,” and these gnocchi di farina are made with nothing more than flour, water and salt. This is our adaptation of the recipe we learned from Antonio Cioffi, chef at La Vecchia Cantina in Naples. The gnocchi can be prepared and cooked in advance, ready to be finished with your favorite sauce. After simmering, drain and cool to room temperature on a wire rack as directed. Then transfer the cooled gnocchi to a baking sheet that has been lined with kitchen parchment and misted with cooking spray; cover with plastic wrap and refrigerate for up to 24 hours. Remove the gnocchi from the refrigerator about 1 hour before you’re ready to finish and serve the dish.
4 to 6
Servings
Tip
Don’t boil all of the gnocchi at once. This will crowd the pot and lower the water temperature, resulting in gnocchi with mushy, overcooked exteriors.
1 hour
plus cooling
Ingredients
-
Kosher salt
-
325
grams (2½ cups) all-purpose flour, plus more for dusting
Directions
-
01In a large saucepan, bring 2½ cups water to a boil over medium-high. Reduce to low and add 1½ teaspoon salt. While stirring with a silicone spatula, gradually add the flour. After all the flour has been added, cook the mixture, stirring constantly, until it forms a smooth, stiff, evenly moistened dough, about 2 minutes. Remove the pan from the heat.
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