Homemade whole wheat gnocchi is easier to make than you might think. These pillowy potato dumplings have a light texture with just enough whole wheat flour to add a subtle nutty flavor. Whether you serve them with browned butter, pesto, or your favorite marinara, they're a simple way to bring homemade pasta to the table.
I used this recipe to created these delicious pan-fried pesto gnocchi that make a quick weeknight meal. They come together in under 20 minutes!
Choosing Your Potatoes
Russet potatoes are the best choice for gnocchi because they're high in starch and low in moisture, creating a lighter dough. If possible, bake the potatoes instead of boiling them. Baking helps keep excess moisture out of the potatoes, which means you'll need less flour and end up with more tender gnocchi.
Ingredient Notes
- Whole wheat flour: Regular whole wheat flour gives these gnocchi a hearty, slightly nutty flavor. If you'd like an even lighter texture, substitute whole wheat pastry flour.
- Potatoes: Use freshly cooked russet potatoes for the best texture.
- Egg: The egg helps bind the dough without making it heavy.
Making the Dough
Work with the potatoes while they're still warm so they're easier to mash and combine with the other ingredients. Once you add the flour, mix only until a soft dough forms. It should feel smooth and slightly tacky, but not sticky. Resist the urge to keep adding flour, as too much will make the gnocchi dense instead of light.
Roll the dough into ropes about ¾ inch thick, then cut into bite-sized pieces. Leave them as-is for rustic gnocchi, or roll each piece over a gnocchi board or the back of a fork to create ridges that help hold the sauce.
Cook the gnocchi in gently boiling salted water. Once they float to the surface, let them cook for another 30 to 60 seconds before removing them with a slotted spoon.
Serving Suggestions
Whole wheat gnocchi pairs well with a variety of sauces. Try serving it with:
- Roasted vegetables with olive oil and Parmesan
- Browned butter and fresh sage
- Homemade pesto
- Marinara sauce
- Creamy Parmesan sauce
Freezing Gnocchi
Homemade gnocchi freezes beautifully. Arrange the uncooked gnocchi in a single layer on a parchment-lined baking sheet and freeze until firm. Transfer them to a freezer-safe container or bag for up to 3 months.
Cook the gnocchi directly from frozen, adding an extra minute or two to the cooking time.
A Few Tips for Success
- Use as little flour as needed to keep the dough light.
- Avoid overworking the dough, which can make the gnocchi tough.
- Flour your work surface lightly to prevent sticking.
- Cook a test piece first. If it falls apart, gently knead in a little more flour before shaping the remaining dough.
- Serve immediately for the best texture.
Other Whole Wheat Recipes
- Whole wheat waffles
- Fudgy whole wheat brownies
- Artisan-style whole wheat pizza
- Whole wheat buttermilk biscuits
- Homemade whole wheat pasta
- Whole wheat pumpkin cinnamon rolls
Gnocchi
Equipment
- large pot
- rice or potato masher
- bench knife or knife
- slotted spoon
Ingredients
- 5 medium russet potatoes
- 2½ cups whole wheat flour* see note
- ½ teaspoon salt
- 1 large egg
Instructions
- Bring a large pot of salted water to a boil. Add the potatoes and cook until fork tender, about 20–30 minutes, depending on their size. Drain well.
- While the potatoes are still hot, peel and pass them through a potato ricer onto a clean work surface or into a large bowl. If you don't have a ricer, mash them until smooth.
- Sprinkle the flour and salt over the potatoes. Make a well in the center and add the egg. Using a fork, gradually mix the egg into the potatoes and flour. Once the dough becomes too thick to stir, gently knead it by hand just until it forms a smooth, soft dough. Avoid overworking the dough.
- Divide the dough into 8 portions. On a lightly floured surface, roll each portion into a rope about ½ to 1 inch thick. Cut into ½-inch pieces.
- Leave the gnocchi as-is, or roll each piece over the back of a fork or a gnocchi board to create ridges that help hold the sauce.
- Bring a large pot of salted water to a gentle boil. Cook the gnocchi in batches, about 15–20 pieces at a time. Once they float to the surface, cook for another 30–60 seconds before removing them with a slotted spoon.
- Toss immediately with your favorite sauce and serve warm.
Notes
Notes
- *Flour Note: The amount of flour may vary depending on the moisture in your potatoes. Start with 2½ cups and add a little more only if needed. Whole wheat pastry flour can be substituted for a lighter, more tender gnocchi.
- Russet potatoes produce the lightest, fluffiest gnocchi.
- If the dough feels very sticky, add a tablespoon or two of flour at a time until it's easy to handle.
- Overworking the dough or adding too much flour will make the gnocchi dense.
- To freeze, place the uncooked gnocchi in a single layer on a parchment-lined baking sheet. Freeze until solid, then transfer to a freezer-safe bag or container for up to 3 months.
- Cook frozen gnocchi directly from the freezer—there's no need to thaw first. Simply add an extra minute or two to the cooking time.
Did you make this recipe? Let me know!