These dumplings are an old catchphrase of the cooking forum, posted by Nanninella have become a must because they are easy and fast.
The quality of my photos is not great, but I'll learn with time ...
the recipe is simple, equal weight of water and flour.
for 2 people
250 g water 250 g flour
boil water in a pot that can hold the flour, once you've reached the boil, add the flour in one fell swoop and stir vigorously .
As soon as the storage will be manageable, but still hot, laavorarlo until it reaches a smooth consistency.
Let dough rest at least half an hour wrapped in a towel.
When you're ready to cut some pieces that you roll out a sausage and cut, giving the typical form of potato gnocchi, including recess.
The peculiarity of these dumplings is given by the stability of the dough, you can prepare the night before for the next night and do not stick to them, nor will be soaked.
should be boiled in salted water until they return to the surface.
I have them dressed with a sauce of tomatoes, with the addition of a sprig of basil and fire off a thread of olive oil.
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