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Gnochetti with AP flour
Ingredients
- 2 cups all-purpose flour 250 g
- 3/4 cup warm water 180 ml
- 1/2 teaspoon fine salt
- pinch : of saffron traditional in some sardinian recipes; bloomed in the warm water; optional
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Directions
- In a bowl, combine the flour and salt.
Gradually pour in the warm water, mixing until a shaggy dough forms.
Knead for 8–10 minutes until smooth and elastic. If the dough feels sticky, add a little more flour, 1 tablespoon at a time. It should be firm but pliable.
Cover and let the dough rest for 30 minutes.
Divide into 4 pieces. Roll each into a rope about ½ inch (1.25 cm) thick.
Cut into small pieces about ½ inch long.
Roll each piece over the back of a fork or a gnocchi board with your thumb to create the characteristic ridges and slight curl. - Bring a large pot of well-salted water to a boil.
Cook for 2–4 minutes, depending on their size. They should float and be tender but still have a little bite.
Reserve a little pasta water before draining if you’re tossing them with sauce. - Serve with sauce of choice.
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