Whole Wheat Potato Gnocchi

20 Nov

Gnocchi is something I discovered only recently in life. I think I ordered them at an Italian restaurant once and was so impressed and in awe at how amazing they tasted, the texture they presented, and the way they practically melted on my tongue.

The plump, pillowy pasta are a fantastic base to any kind of sauce. They’re generally simple to prepare and make a lovely, warm main dish on a chilly night. Packaged gnocchi can only go so far. Often, they’re dense and tasteless.

But homemade. It’s amazing how much flavor “love” gives to food. Because gnocchi from scratch do require a bit of labor, but it’s so worth it! The end result is fluffier, cloud-like puffs of pasta, made with soft potato and whole wheat flour. And salt. And that’s it! The ingredients are simple, the process is pretty straight-forward, and the options for sauces and serving are just endless.

Whole Wheat Potato Gnocchi | xtinaluvspink.wordpress.com

Soft, melt-in-your-mouth gnocchi. Vegan AND healthy!

Plan to start these a few hours ahead of when you want to serve them. You can also prepare the potatoes earlier, and come back to finish off with the flour and kneading. Also note that these are vegan! The serving size is 3, and if that seems odd to you, they stay well in the fridge and reheat nicely for leftovers in a saute pan. In fact, I prefer to boil and then sear the gnocchi before serving with sauce. Check back tomorrow to see how I finished these! Hint: squash is involved. Because Autumn.

Whole Wheat Potato Gnocchi, adapted from Gouda Monster

Serves 3

  • 3-4 medium sized Idaho potatoes
  • 3/4 – 1 C whole wheat flour (or half whole wheat + half AP flour)
  • salt for the dough, and for boiling

Scrub potatoes and bring to a boil in a salted pot of water. Let them cook for a half hour, until you can easily pierce with a fork.

Drained the potatoes and allow to cool slightly. Use a paring knife, or your fingers with paper towel, to remove the skins from the cooked potatoes. The peels should come off easily.

Preheat your oven to 200° fahrenheit. Line a small baking sheet with paper towel.

Use a grater to shred the peeled potatoes. Or use a ricer if you have one. Transfer potato to the prepared baking sheet. Place in the oven, turn OFF the heat, and leave the door cracked open. This will help dry out the potato so that later, the dough isn’t too wet to hold together. Once the oven has cooled off, remove the pan of potato.

Lightly flour a clean work surface with whole wheat flour. Combine potato with remaining flour and 1/2 tsp sea salt (start with 3/4 C and add more if necessary) and knead the flour and potato together. Be careful not to over-knead the dough as you don’t want the glutens to develop, which would result in a very dense final product.

Put a pot of salted water on to boil while you craft the gnocchi.

Take the dough into a ball and cut into 4 equal pieces. Roll each quarter into a rope that’s about 1/2″ thick. Use a knife to cut the gnocchi off, about 1″ nuggets. Repeat with all the dough.

Use a slotted spoon to carefully transfer the gnocchi to the boiling water – be sure it’s not a violent boil, but just a little less than that. Don’t crowd the pot either. Work in batches if necessary. The gnocchi are done once they float to the top – about 3-4 minutes. Scoop them out to a serving bowl. Continue to do this until all are cooked through.

Whole Wheat Potato Gnocchi | xtinaluvspink.wordpress.com

Hot and bothered. I mean boiled 🙂

Now, you could eat them! Seriously, try one plain. It’s amazing. Simply toss with whatever you like and serve. Or, if you’re like me, you could heat up a skillet and saute the cooked gnocchi in some hot olive oil and then toss with sauce. Come back tomorrow for the sauce I used with these bad boys!

Whole Wheat Potato Gnocchi | xtinaluvspink.wordpress.com

Gettin’ toasted in the pan!

What’s your favorite type of pasta? Have you ever tried making your own?

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3 Responses to “Whole Wheat Potato Gnocchi”

  1. Julia November 20, 2014 at 8:01 am #

    Lovely recipe! Looks delicious! What restaurant have you had the best gnocchi? Remember to add it to your Besty List! http://www.thebesty.com/eatdrinkbehealthy

    • xtinaluvspink November 20, 2014 at 8:02 am #

      Thank you! I wish I could remember the restaurant.

Trackbacks/Pingbacks

  1. Butternut Squash Pasta Sauce | Eat, Drink, Be Healthy! - November 21, 2014

    […] I showed you how to make homemade, whole wheat and vegan gnocchi. But you can’t just have pasta without some kind of sauce! So today I present you with that […]

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