Potato-Free Gnocchi

Preparation Time: 20 minutes
Cooking Time: 10 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 8

Quickly prepared, soft, and delicious gnocchi made from ingredients we usually always have at home.

In a large pot, bring a mixture of water, salt, and oil to a boil. Sprinkle the sifted flour into the boiling water and remove the pot from the heat. Mix the flour and liquid well with a whisk to avoid lumps. Then return the pot to the stove and cook, stirring constantly, until the dough separates nicely from the whisk and the sides of the pot. Remove the pot from the heat and let the dough cool slightly.
Add the beaten eggs to the cooled dough. Mix well with an electric mixer (using spiral attachments) to achieve a uniform dough.
Transfer the dough to a floured work surface and quickly knead it until it becomes smooth and elastic. If it’s too sticky, add a little more flour. Divide the dough into 8 parts and roll each into long ropes with your hands. Cut the ropes into approximately 1 cm pieces, or gnocchi. If you want the sauce to adhere better to the gnocchi, roll them on a grater or fork before cooking to create a slightly rough surface and a nice ridged pattern.
Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water. Once they float to the surface, cook them for another 1 to 2 minutes, then remove them from the pot with a slotted spoon and serve with various sauces or as a side dish to numerous meals.

Instead of oil, you can use butter.