Water and flour gnocchi (without potatoes)

Name: Water and flour gnocchi (without potatoes)
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: Type 00 flour 3 ¼ cups; Water ¾ cup; Fine salt to taste

it es fr de br

Difficulty: Easy
Prep time: 30 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Sebastian Fitarau

When it comes to gnocchi without potatoes, you know, this Italian classic keeps it pretty simple and satisfying with just water and flour. Known as flour and water gnocchi, it's a bit more compact and chewy than the traditional potato kind. It really holds its shape beautifully, even when tossed in a bubbling sauce. And here's the thing, it's perfect for those busy nights when you crave something homemade but don't have a lot of time or ingredients. Honestly, this potato-free gnocchi recipe has been a real "dinner saver" for many Italian families—providing a hot, filling meal with minimal fuss.

You'll find regional twists across Italy, with some cooks using semolina or different flours for a local spin. And the sauce? These little dumplings often get paired with rich ragù or something light like butter and sage. They really allow their moist texture to shine. Italians also love experimenting with sauces—from pesto in Liguria to simple tomato in the south—making these homemade gnocchi a super versatile match for all sorts of flavors. Unlike the softer potato version, these flour-based gnocchi offer a sturdy bite and a golden finish when pan-fried. Pretty simple.

It's an easy recipe that fits perfectly into any home cook's routine, especially if you're looking to try a classic Italian technique that's practical and steeped in tradition. Whether served rustic or with a modern twist, these gnocchi deliver a meal that feels both special and straightforward, crafted from just the basics and a touch of creativity. Seriously good. As part of Italy's rich culinary heritage, this dish really captures the heart of Italian home cooking, celebrating simplicity and flavor in every bite. So next time you're in the mood for something delicious yet uncomplicated, give these flour and water gnocchi a try, and enjoy a little taste of Italy right in your own kitchen. For real.

How to prepare Water and flour gnocchi (without potatoes)

To prepare the water and flour gnocchi (without potatoes), start by combining the flour and a pinch of salt in a bowl 1. Add the water gradually 2, first mixing with a fork and then kneading with your hands 3.

Move the dough to the work surface and knead it until you get an elastic and homogeneous consistency 4; if it's too soft, incorporate a bit more flour. Cover it with a bowl 5 and let it rest for 5 minutes. Take the dough and work it with your hands to form a log 6.

Now, with a dough scraper, divide it into smaller portions 7. Form small logs about 0.5-1 inch thick 8. Then cut them into pieces about 0.75 inches 9.

At this point, you can mark each gnocchi with the tines of a fork or use a gnocchi board 10 to get the typical ridged shape 11. The water and flour gnocchi are ready to be cooked 12!

Storage

If you don't cook the water and flour gnocchi immediately, place them on a tray with parchment paper and semolina. Let them dry in the air for about 30 minutes, then transfer them to the refrigerator, covering them with a cloth. You can store them this way for up to a day.

Alternatively, after laying them on the tray, you can freeze them. Once frozen, you can transfer them to food bags and store them in the freezer for 2-3 months. In this case, we recommend cooking the gnocchi while still frozen.