Gnocchi – Noky

These flour gnocchi are perfect side dish for Chicken Paprikash. So buttery and fluffy.

Kitchen essentials:
Wondra flour 6 pack https://amzn.to/4dOLTq6
Metal bowls set with lids https://amzn.to/4h1903D
Strainer / Scooper https://amzn.to/3BLY6Pi
Large colander https://amzn.to/3zXsKEz
Measuring cups and spoon set https://amzn.to/3BBiEJZ

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Tips:

The best flour to use is Wondra flour which is available in the U.S.A. and is more coarse than all purpose flour. Since Wondra flour is not commonly found outside of the U.S., here is a list of matching flour types contributed by people in the Czech Cookbook online community who live outside of the U.S. Every flour type weighs and hydrates differently so try with a smaller amount than this recipe specifies and then add flour as needed.
› Czech Republic: Polohrubá mouka
› Canada: Robin Hood Nutri Flour Blend “Tastes Like White” or Robin Hood Easy Blend
› Australia: Continental flour, any brand
› Sweden: Idealmjöl
› Poland: Krupczatka
› Germany: Aurora Instant Mehl Type 405 or any Spätzlemehl

Serves: 5
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour

Ingredients:

1/3 cup (75g) unsalted butter
1 tsp salt
2 eggs room temperature
1 1/2 cups (360ml) milk
2 3/4 cups (427g) Wondra flour or other coarse flour

1 Tbsp (14g) unsalted butter for coating

Directions:

• Warm up 1 1/2 cup milk. I use microwave for 40 seconds.
• Soften 1/3 cup butter in a microwave for 20 seconds.
• Add butter into a medium sized bowl and whisk.
• Add 1 tsp salt and whisk.
• Add 2 eggs and whisk.
• Add warm milk and whisk.
• Add 2 3/4 cup Wondra flour and mix with wooden spoon.
• Mix until it starts to pull away from the bowl and texture is soft. (You can use hand mixer.)
• Cover with clean kitchen towel and let it rest.
• Add warm water into a large pot, add about 4 pinches of salt, cover with a lid and bring to boil.
• Prepare large metal bowl. Put 1 Tbsp butter inside and put lid on top of the bowl. Set aside.
• Prepare a plate and on the top put large colander.
• When the water starts boiling, lower the heat into a gentle boil. Put away the lid since we are done using it.
• You will be making gnocchi with the help of the small spoon. I use 1 tsp measurement spoon.
• Submerge the spoon first into the boiling water, then scoop up the batter and drop it into the boiling water. Submerge the spoon again into the water, scoop up another spoonful of batter and drop in the boiling water. Repeat the process until the bottom is almost covered. Try not to put the gnocchi on top of each other.
• Set up the timer for 3 minutes. Some gnocchi will start to go on the top. After 2 minutes into the timer carefully scrape the bottom to loosen the gnocchi stuck to the bottom of the pot.
• After 3 minutes are done, scoop up the cooked gnocchi with a scooper tool with openings and transfer the cooked gnocchi into the colander.
• Pick up the plate with colander and turn on the water to be warm or hot. Rinse the gnocchi in the colander under the hot water and transfer into the metal bowl with butter, swirl them around and cover them with lid to keep them warm.
• Repeat the process to cook all the gnocchi.
• Every time you add new batch of cooked gnocchi, swirl them around to make sure all of them have some butter.
• After they are all cooked mix them with a large spoon to evenly coat them with butter.