Beginner's Flour Gnocchi

Name: Beginner's Flour Gnocchi
Yield: Serves 5–6 servings
Cuisine: American
Ingredients: about 8 cups all-purpose flour (about 1 kg); 4 1/4 cups water (1 liter); 1 pinch salt; 1 pinch nutmeg; 1 egg; 1 tablespoon oil

María Averasturi 🇺🇾 @avemaria

Montevideo, Uruguay

Aunt Jaque’s gnocchi! This delicious recipe is one I always ask my friend Jaque for whenever I want to make gnocchi, so I’m saving it here and sharing it with you!

María Averasturi 🇺🇾 @avemaria

Montevideo, Uruguay

Aunt Jaque’s gnocchi! This delicious recipe is one I always ask my friend Jaque for whenever I want to make gnocchi, so I’m saving it here and sharing it with you!

Saved

Ingredients

Serves 5–6 servings

about 8 cups all-purpose flour (about 1 kg)
4 1/4 cupswater (1 liter)
1 pinchsalt
1 pinchnutmeg
1egg
1 tablespoonoil

Saved

Steps

1

Bring the water to a boil with salt and nutmeg in a pot.
2

When it’s boiling, add 4 cups (about 1/2 kg) of flour to the pot. It’s easier if you sift it, but I just add it unsifted.
3

Stir to dissolve as much as possible until the mixture starts pulling away from the sides of the pot.
4

Once it pulls away, remove from heat and add the egg. The dough will look a bit odd, but don’t worry!
5

Let it cool, then transfer to a floured surface. Gradually add more flour until you have a dough that doesn’t stick to your hands.
6

Roll the dough into ropes and cut into gnocchi pieces. Mine turned out big and all different sizes—patience isn’t my strong suit!
7

I let them rest in the afternoon and cooked them in the evening.
8

Bring a large pot of water to a boil with the amount of salt you’d normally use for pasta. Add the gnocchi, making sure they’re separated so they don’t stick together. When they float, cook for a few more minutes (about 3–5 minutes), then remove with a slotted spoon.
9

Last step: enjoy!