Flour gnocchi recipe

This flour gnocchi recipe is very simple, fast and with few ingredients, so it is also very economical. Although it is an easy -to -do dish, it is essential to respect the amounts of flour and water well for a good result. From recipes, we will accompany you to learn to prepare these popular gnocchi without potato step by step. In addition to doing the flour gnocchi, we will teach you to prepare a sauce capped to accompany them. This sauce is typical of Italy, specifically from the island of Capri, where the freshness of its ingredients takes special relevance and gives this sauce a personality that crosses the borders. The traditional mixture of Capresse has three basic ingredients: tomatoes, mozzarella and basil. It is a way that never fails and that is going well as a simple salad or, as in this case, a sauce to accompany a paste. Without further ado, keep reading to discover how to make flour gnocchi, some easy and fast ñoquis without potatoes.

Ingredients to make flour gnocchi:

1. In a pot, boil the water with the salt and, when it starts boiling, add all the flour and mixture.

Trick: For the flour gnocchi to remain soft it is advisable to sift the flour before adding it.

2. Remove the pot from the fire and continue to remove the mixture. While mixing, add the egg and intact it. At first, you will see that it seems that the egg is not incorporated, but continues to stir and do not add more flour because in the end it ends up.

3. Keep removing, you will see that at one time all the ingredients of the flour gnocchi are icnorpolan and there is a mass that easily detaches from the pot.

4. Once the dough is homogeneous, it will be ready to start extracting portions, stretching them forming fine rolls and cutting the gnocchi.

5. You can give the typical way to the flour gnocchi with a ñoquera or a fork, pressing with the tips on each ñoqui.

6. Now, the time has come to cook the homemade flour gnocchi. To do this, put a pot on the fire with plenty of water and salt to taste. When it boils, the gnocchi incorporates gradually and let them sneak over medium-low heat.

7. The cooking time can vary depending on the size of the gnocchi, but you will know that they are ready when they float, that is, when they rise to the surface. At this point, check them out with a sparkling and incorporate them into a pan with the sauce or reserve a moment while preparing it. You can accompany your flour gnocchi with the sauce you prefer, but if you dare to try the one we propose, follow the following steps.

Trick: Reserve a bit of the cooking water of the salsa gnocchi.

8. To make the sauce cappes, itch a garlic clutch, cut the tomatoes in rooms and remove the seeds.

9. In a pan with a little hot olive oil, save the garlic without browning, splashing to taste, add the tomatoes and cook a few minutes.

10. Add the gnocchi to the sauce and add tablespoons of coccón water to give it a touch of texture and flavor. Add the mozzarella cheese and fresh chopped basil. You can already your flour gnocchi in cappes sauce. This is a very simple, easy, fast and delicious common flour ñoquis recipe. This same recipe could be done with whole wheat flour and even ledant flour.

Trick: sprinkle a little more grated cheese and a stream of extra virgin olive oil.