Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

This new gem is from ! :B

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Gnocchi is (Super Delicious!) but often time-consuming to make or on the more expensive side to buy..

So here's a potatoless version that takes very little time to prepare and cook! ^_^

This one is a side, kind of like Rice, Potatoes or Pasta, so plan a something nummy to have over the top of this also!

[..And a visual accompaniment for how to cut the dough into the boiling water also! ♥]


Level of difficulty; 1/5

==Ingredients==

• Plain Flour
• Egg (or few; depends how much your making)
• Salt / Stock Cube
• pinch of cooking oil
• Boiling Water (to cook that in!)


==Recipe Instructions==

— Start Boiling a large a large n deeper pot of water, chuck in as much Salt /or/ Stockcubes of whatever flavour you like to season that with with a twist of cooking oil into that & lid on top.

I find 2 cubes of either vegetable, (vegetarian friendly) Beef or Chicken, or any combination of those few does the trick just fine! (*what flavour you go with depends what meal you might be serving with/on top of that)


— Take about 2 cups' worth of your flour and place it in a sizeable mixing bowl, crack and egg into that, add another 2/3rds of a cup of water, a pinch of salt then mix that all up with a wooden spoon until all combined and clingy-springy. (may need to add more water to get the right feel, but add that in smaller increments only if need be.) Make sure you have all the dry-flour pockets stirred through!

Consistency should be: thick smooth and shiny-looking. Resisting the spoon-stirs and stand up in that easily initially then will slouch to one side over time

*For a larger batch, increase the ration %'s the same! (Going by how many eggs need to go in isn't a bad way to mix that up; mixes can have a slightly higher egg content for a lightly different taste & texture)

**And If I'm to be completely honest; I do not measure exactly ratios out every time I make this either ^^; typically dump in as much flour as I think is appropriate and add the eggs n water to the right consistency :S


— Once you have your dough all mixed up, and the water boiling on the stove, a medium chopping board, medium sharp-knife plus a colander placed into another bowl or pot (to catch run-off)

Wet the surface of the chopping-board and blade both (knife-blade may need to have this repeated a few times during the dough-blob adding process) before placing a big chunk of your gnocchi-dough onto that (as much as you can without that dripping or falling off the board chosen) then with the back, blunt of the knife-blade 'cut' longer strips of your dough closer to the edge of your board, and nip small cuts of that into the boiling water.

I typically go for roughly inch/inch and a half by inch/inch n a half globs, but variations small or a little bit larger shouldn't be a problem :)
(Though too much bigger might not see the inside of your gnocchi-blobs cook properly, so best not to go over 2.5 inch-bits)


— The blobs will first sink to the bottom to cook, and once ready will float to the surface! (...convenient, aye?)

Fish those out with a sieve spatula into your colander and repeat until all your dough is cooked!

*I personally like to save the pot water until serving the meal, the tipping that over the cooked gnocchi blobs in their colander (to drain into the sink) for refreshed heat and glossiness over them :)


— Serve under/with whatever over sauces, meal, sides, etc and enjoy!