Italian cuisine

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ITALIAN RECIPES TRADITIONAL AND CREATIVE 

Recipe: potato dumplings without wheat flour (gnocchi di patate), Italian traditional recipe

The authentic potato dumplings (gnocchi di patate) are without wheat flour. This due to the digestibility:  the fresh wheat flour requires at least 20 minutes for cooking, while the potato flour cooks in few seconds. For this reason those with wheat flour are heavy to  digest, they remain raw! After that the wheat flour covers the potato flavour and the result is vary different.

The use to mix potato flour and wheat flour arose in the professional cuisine, as in this manner was used a cheaper ingredient like the wheat flour. Then it was used also in home cooking. Try both  recipes and then decide which is the best!

 

GO TO THE RECIPES WITH THE DUMPLINGS

BASIC INGREDIENTS	RED POTATOES
typology	TRADITIONAL RECIPE OF NORTHERN ITALY
Conservation	POSSIBLE
season	ALL
difficulties	MEDIUM

Timetable

served	60 MINUTES  (minimum)
cooking	30 MINUTES  (minimum)
working	30 MINUTES

suggested wine: depending from the recipe

Notes to the recipe: it is possible to find also many recipes made with the wheat flour, but they are not the traditional recipe. This also due to the fact that this recipe is more difficult as the dough is light and very soft: it takes very few time for cooking. You will find in each recipe the best technique for boiling and draining.

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