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Farro Gnocchi
Perugia (Umbria) — Mother recipe · en it
These farro gnocchi offer a chance to savor a culinary tradition from Perugia, with a light and nutritious taste.
⏱️ 20 min prep + 10 min cottura · 2 porzioni · media
Ingredients
- 150g cooked farro
- 250g flour
- 1 egg
- 1 tablespoon salt
- 100g butter
- 50g grated pecorino cheese
- 200ml cold water
- Oil for frying
Method
- Cook the farro according to package instructions and let it cool.
- In a bowl, mix the flour and salt.
- Add the egg and mix until you get a moist dough.
- Add the cooked farro, butter, and grated pecorino cheese, mixing well to get a homogeneous dough.
- If the dough is too soft, add a little cold water.
- Form the dough into small balls, about 15-20 for a meal.
- Fry the balls in plenty of hot oil until golden brown.
- Drain and serve hot with a sprinkle of salt.
The story
Farro gnocchi are a traditional specialty from Perugia, in Umbria, dating back to ancient practices of harvesting and sowing hard wheat.
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