Whole Wheat Gnocchi. Gnocchi is one of my all-time favorite Italian pasta. If you feel intimidated to try it, don’t be. With a few simple tips and tricks, you will master this in no time! I also love this whole wheat version as it is much healthier. You might think these are dense because of the whole wheat, but they are light and delicious.
It’s All About the Potato.
Russets are my favorite to use, and I recommend them. Start by cooking your potatoes, skin on and all. Give them a quick rinse, quarter, and boil. It is quick, and simple to do. Once they are cooked, peel those potatoes and get started! It is so much easier than peeling before you boil them. It is the lazy woman/man’s way.
You can prep your potatoes in a variety ways, my favorite is the potato ricer. I love the size of the potatoes with very little effort, other than some exercise to the arms.
Salt, of course. I am a big fan of Kosher salt and use it in all make cooking and baking.
I used a soft winter wheat from a farm I am loving out of central Washington. You should definitely check them out here. When soft winter wheat is ground it makes whole wheat pastry flour, it is lower in protein and much better for baking cookies, cakes, and also gnocchi.
I used my Nutrimill grinder,you can read all my reasons why on the link. If you aren’t ready to make the plunge into grain grinding, you can certainly buy the flour already ground.
A couple of eggs and you are done. Also, not to toot my own horn, but look at this photo, taken with the timer and tripod. I was thankful the egg stayed suspended as long as it did for me. I feel like it was pretty photogenic.
It looks really gross here, but that shaggy mess comes together in no time at all!
See, in under a minute it is ready to go.
Cut into sections.
Roll each section into a log.
Cut into small pieces.
Make sure each piece is floured, then roll it down the board. This will give it the beautiful grooves in it. I have done this with a fork as well, but it is never as pretty! I like this board, which is fairly inexpensive on Amazon.
As long as your pieces, or the board are floured, I never have a problem with it. I was a little concerned with the whole wheat gnocchi as I had never really tried it, but it still rolled really well.
Sorry, you are about to be inundated with 20 photos of the gnocchi, it was just so pretty I couldn’t resist!
It is a messy little project, but a bench knife helps with easy cleanup.
I think they are so pretty in their imperfection!
Yes, another shot of my work surface…
These were waiting to be boiled.
Okay, maybe just one more..
This one really is the very last one, I promise.
See, finished product.
It is a simple fix once the gnocchi is made. This was a veggie loaded marinara. I threw all the leftover veggies I had into my marinara and called it good. The veggies I used were right on the verge of going bad, so this sauce was perfect! No one will ever know this is a whole wheat gnocchi.
This is actually a really healthy dish. Potatoes, whole grain flour, eggs…. all served in a veggie loaded sauce. Yum!
You can see I included my regular all white gnocchi recipe below. To save myself a little time, let me just tell you the modifications I made. I used 3 large potatoes, which equated to about 6 cups riced potatoes. I added 2 1/2 cup whole wheat pastry flour, same amount of salt, 2 eggs. Then prepare as shown below. Although it isn’t hard, it is a little time consuming. For me though, it is totally worth it!
- 5 medium potatoes This is a variable, it depends on the size of potato. I have read in several places you need 1/2 cup flour per 1 medium sized potato
- 2 1/2 cups whole wheat pastry flour hard wheats are also great too if you prefer.
- 1/2 teaspoon salt
- 1 egg
- Boil potatoes in salted water until soft. Drain. While the potatoes are still hot, as hot as you can stand, peel. At this point, you can either mash the potatoes or use a ricer. I like the fine consistency of the potato ricer, so that's what I used. Mound riced potatoes on counter top. Make a well in the center and add flour and salt. Add the egg to center of the well. Mix the egg, starting at the center and working your way out. Once it gets to thick to mix with the fork, use your hands. Knead for several minutes until it is smooth.Divide dough into 8 portions. These don't need to be perfectly divided, it's not necessary. Roll each section into a log about 1/2 to 1 inch thick. Start cutting each log into 1/2 inch pieces. I made my gnocchi a little bigger, I like them that size. You can make the gnocchi any size you are in to. I formed the gnocchi with a fork. Take each piece you have cut, and push it down the tines of the fork. as you slide fold it over on itself. Prepare a pot of boiling salted water. Drop gnocchi into water about 15-20 at a time. It doesn't take long for them to cook, maybe 3-5 minutes. From here,drain and serve them as desired. This makes a large batch, if you don't them all for the meal you have planned, simply freeze. To freeze, mix the dough. Form gnocchi and place on a parchment lined baking sheet, don't boil yet. Freeze. Once frozen, move to a ziplock bag or other container. When you are ready to use, bring them to room temp. Then boil and prepare as desired. Now, sit back and enjoy. You deserve it!