Homemade Egg-Free Gnocchi (Cavatelli):
· 2 cups semolina rimacinata
· 2/3 cup hot water
Onto a clean work surface, pile your semolina & make a well in the middle. Pour in the hot water & slowly start to incorporate the semolina with a fork. (I like to do a little at a time). When the dough starts to come together, use your hands to knead the dough for ~10 minutes until it becomes smooth & elastic. Once the dough has been kneaded, wrap it in plastic wrap & let it rest for 30 minutes at room temperature.
After resting, unwrap the dough & cut into quarters, rolling one quarter into a long rope shape about 1/2” thick (be sure to keep the rest of the dough covered in plastic wrap so it doesn’t dry out), & cut the rope into small rectangles (about 1/2” wide). Dust a clean surface with semolina so your gnocchi won’t stick, & shape the gnocchietti by placing one cut piece at a time on a ridged gnocchi board & rolling it away from you, using the side of your thumb (if you have one- that is). If you don’t have a gnocchi board, you can also use this same method with the back of a fork!
Repeat with the remaining dough. Bring a large pot of heavily salted water to a boil & cook the cavatelli for around 4 minutes. (These will be slightly chewier than egg pasta). Toss in your desired pasta sauce, serve & enjoy!
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