Recipe Potato-free Gnocchi with Pistachio Flour

[MypinchofItaly]

Potato-free gnocchi, made only with water and flour and unlike potato-based gnocchi which are much softer, gnocchi made with water and flour remain pleasantly full-bodied and somewhat firm.

We made them by mixing two flours, the classic Italian 00 flour and Pistachio flour for a nutty aftertaste and a rustic texture.
They are easoned with a simple Taleggio cheese sauce.

Flour and water gnocchi are very popular in Southern Italy.

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Serves 4, Preparation 40 mins, Cooking 5-6 mins

• 300 g Italian 00 milled flour / Plain Flour – with a little extra for dusting
• 150 g Pistachio flour
• 40 g grated Parmesan
• Lukewarm water, 200 ml
• Salt, a pinch
• Extra Virgin Olive Oil, a teaspoon
• Taleggio cheese, 250 ml
• Hot Milk, 80 ml
• A pinch of nutmeg

Method

Place both the sieved flours in a bowl or on a working table, create the classic fountain: add a pinch of salt, a teaspoon of Evoo, grated Parmesan, a pinch of salt and slowly pour in the lukewarm water. Stir until you get a soft but easy dough to work and doesn’t stick to your hands.

Tip: there is also an alternative method for this step, which involves using the same amount of water and flour: bring to boil the water in a pot and, once it reaches boiling point, turn off the heat and pour in the flour, stirring quickly until a well-blended dough is obtained.

Transfer the dough onto a lightly floured pastry board and start kneading it for a couple of mins until it is smooth. Don’t overwork the dough.

Tip: Always work on a well-floured surface.

Leave it to rest for 30 minutes covered with a cling film. After this time, divide the dough into many sticks that you will cut into small pieces.

Shape your gnocchi now: you can make them ribbed using the classic gnocchi ruler or pass them on a fork, or simply cut them into chunks or even little balls called ‘chicche’.

Melt Taleggio cheese in 80 ml of milk, add a pinch of nutmeg, stir.

Drop Gnocchi a few at a time into a pan of boiling salted water, cook until they bob to the surface (in 1-2 mins), drain and sautéeing for 1 min in the Taleggio cheese sauce. Serve them with a sprinkle of minced Pistachio nuts.

 

[The Late Night Gourmet]

This looks like a simple recipe, and it's not hard if you've made pasta before, but it's really brilliant. I was wondering about the consistency if you had used only pistachio flour, but you took care of that by blending it with 00.

 

[MypinchofItaly]

This looks like a simple recipe, and it's not hard if you've made pasta before, but it's really brilliant. I was wondering about the consistency if you had used only pistachio flour, but you took care of that by blending it with 00.

Thank you, you’re always kind
I admit that I’ve thought about the chance to make them only with Pistachio flour, but I think it would have been like a sort of cream that necessarily would have needed of something else to bind like “normal” flour...
I’m wondering about mix pistachio flour and potatoes instead... mmm, something to investigate?