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Homemade Sardinian Gnocchi
Category
dough pasta
Servings
4
Prep Time
35 minutes
Ingredients
1 cup semolina flour, such as Moretti
-
1 cup 00 flour such as Petra, plus more for dusting
- 3/4 cup warm water plus more if needed
- 1/4 teaspoon kosher salt
Instructions
- In a large bowl, combine the semolina and 00 flours and form a well. Add the water and salt to the center of the well. Using a fork, slowly start to incorporate the flour into the water to form a rough dough. Add a teaspoon of water if the dough is too dry or a dusting of flour if it is too wet.
- Lightly flour a smooth work surface and pour the dough onto the flour. Knead the dough until it springs back when you press a finger into it, 8 to 10 minutes. Flatten the dough into an even square. Wrap the dough well in plastic wrap and allow to rest for 1 hour.
- Cut the dough into 6 pieces. Roll a piece into a 1/3-inch-thick rope. Cut the rope into 1/3-inch pieces. Press one piece of dough firmly with your thumb against a gnocchi board or the back tines of a fork, rolling the dough as you pull it along to create a shell shape. Continue with the remaining dough, dusting the pasta with 00 flour as needed to prevent sticking.
Nutrition
Nutrition
- Nutrition Serving Size
- 4
- per serving
- Calories
- 228
Amount/Serving
% Daily Value
- Carbs
- 48 grams
- Protein
- 6 grams
- Fat
- 1 grams
- Saturated Fat
- 1 grams
- Sodium
- 147 milligrams
- Fiber
- 2 grams
- Sugar
- 1 grams
1 comment
I used to live in a little town called Palau on the northern coast of Sardinia, and this recipe brings me back to the gnocchi I would buy at the little pasta shop around corner from my apt. The family loves this pasta.