About meHi there. I’m Antonella and this is my blog.
It’s a sunny Monday in Florence so my week starts with a smile!
Last saturday morning, while my kids were doing their homework at the kitchen table – as usual – I made this dumplings for their lunch.
This kind of dumplings are different from the best known Gnocchi: actually they are a sicilian version, a memory of my childhood, without potatoes and eggs.
Three ingredients: semolina, water and a pich of salt.
So this is the traditional recipe of the south italy fresh pasta: no eggs, no tender wheat inside the dough.
This gnocchi remind to the “others cousins” just for the shape, but they have a strong consistency and they are always “al dente”.
I seasoned my gnocchi with a bacon and tomato sauce, but they are perfect with a meat sauce.
Recipe for 4 people
300 gr. /10 ounces semolina flour
a pinch of salt
Put the flour on a wooden board or a kitchen surface; make a nest in the middle, put a pinch of salt and start adding the water a little at a time, until you will have a dough smooth and not sticky.
Roll into cylinders and cut small pieces. Press each piece on a cheese grater or a fork.
Cook the gnocchi in boiling salted water until they rise on the surface.