Gnocchi

My grandma usually prepared this recipe when during the Second World War there were long bad days without any food supply.

These are gnocchi, just prepared with all purpose flour and water. The texture and the consistency are the same as gnocchi potatoes but much lighter. You can prepare them in a bunch of different ways (with cheese, with butter and fresh herbs, with veggies, with Sunday gravy).

400 gr all purpose flour plus more to knead (serving 4)

300 gr hot/boiling water

salt

Put on the stove a pot with water, when It starts to boil, turn off. Add salt and flour little by little, always turning in the same direction, with a spatula or a wooden spoon.

Once added all the flour, put the ball dough (very sticky) on the table (If still hot, use some gloves). Work it by hand, slapping it into the work surface, stretching it and folding it over itself, adding other flour until dry.

Wash and dry your hands. Dust the dough, your hands, and the work surface lightly with some of the remaining flour.

Cut the ball in 4 parts and each part in 2. Roll each part  (around 1,5 cm width) then cut into pieces (around 1,5/2 cm length). Using your fingertips,  press against each piece of dough and roll it slightly to form an indentation.

Drop the gnocchi into boiling salt water and cook about 2/3 min (If you pass them into a sauce pan or oven afterwards).