Gnocchi di Farina
- Makes4 to 6 servings
- Cook Time1 hour
- Active time plus coolingplus cooling
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.
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.
Step 1
In 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.
Step 2
Lightly dust the counter with flour, set the dough on top and lightly flour the dough; the dough will be still hot to the touch. Using a rolling pin, roll the dough about ½ inch thick (exact dimensions do not matter), then use a bench scraper to fold the dough into thirds. Repeat the process 3 or 4 more times, or until the dough is still warm to the touch but workable; add more flour as needed to prevent sticking. Using your hands, knead the dough until smooth and elastic, about 3 minutes. Cover with a kitchen towel and let rest for 15 minutes. Meanwhile, line a rimmed baking sheet with kitchen parchment. Set a wire rack in another rimmed baking sheet.
Step 3
Using the bench scraper, divide the dough into 4 pieces and re-cover with the towel. Using your hands, roll one piece of dough against the counter into a rope about 18 inches long and about ¾ inch in diameter. Cut the rope into ½-inch pieces and lightly dust the pieces with flour. Dip the back of the tines of a fork into flour, then gently press into each piece to create a ridged surface. Transfer the gnocchi to the parchment-lined baking sheet; try to not allow them to touch. Shape the remaining pieces of dough in the same way.
Step 4
In a large pot, bring 4 quarts water to a boil. Add 1 tablespoon salt followed by about a third of the gnocchi. Return to a boil, stirring once or twice, and cook for 2 minutes (the gnocchi will float to the surface even before they are cooked through). Using a slotted spoon and allowing excess water to fall back into the pot, transfer the gnocchi to the prepared rack; spread them out so they don’t touch. The gnocchi will be very soft at this point, but will firm up as they cool. Return the water to a boil, then cook and drain the remaining gnocchi in the same way, in two more batches.
Step 5
After the final batch of gnocchi has been transferred to the rack, reserve cooking water as needed for saucing; discard the remainder. Let the gnocchi cool for at least 10 minutes or up to 1 hour to allow them to firm up.
