In this recipe, we'll show you how to make the gnocchetti popular in the Umbria region of Italy! They are little gnocchi without potatoes—made only with water, breadcrumbs and flour.
In a large mixing bowl, combine the flour and fine, unseasoned breadcrumbs. Use a sieve to do this if you've got one.
Add half of the lukewarm water to the dry ingredients, mixing the ingredients together with your hands. When that water is absorbed, add the rest of the water and continue mixing by hand.
When the dough becomes a ball, transfer it to a lightly floured surface. Briefly knead the dough by hand. Knead it until the dough ball is smooth and all of the dry ingredients are well incorporated.
Cover the dough and let it rest for about 30 minutes.
Stretch and Shape the Gnocchetti
Cut off about a third of the pasta dough. Keep the rest of the dough covered until you are ready to use it to prevent it from drying out.
Create a rope with the pasta dough by rolling the palms of your hands on top of the dough, stretching it.
Stretch the rope of pasta until it is ½ cm (.2 in) in diameter. Use a pastry cutter or large knife to cut the pasta rope into pieces with a length of 1 cm (.4 in).
Repeat these steps with the rest of the gnocchetti dough. Dust the finished gnocchetti with flour to prevent them from sticking together.
Cook the Gnocchetti
Boil the gnocchetti in salted water until they float to the surface—4-6 minutes. Buon appetito!
Notes
Size of the Gnocchetti?The finished gnocchetti ("little gnocchetti") should be ½ cm (.2 in) wide and 1 cm (.4 in) long.Dough is StiffThis gnocchetti recipe creates dough that is rather stiff—unlike the soft dough commonly used to make potato gnocchi. This is normal. These gnocchetti have a chewier texture.