Making Whole Wheat Gnocchi from scratch is a good way to include whole grains into your daily diet. This recipe is perfect for preparing the famous Italian gnocchi using another type of flour, which gives them a different texture and makes them more nutritious.
Place the potatoes (skin on) in a pot, cover them completely with water and cook them until they are tender. Once they are cooked, let them cool enough to be handle without burning your hands, then peel them and mash them using a potato masher.
Place potatoes on a working surface. Add the flour on top, then make a small well in the center and crack the egg. Add a pinch of salt and beat lightly the egg with a fork.
Begin to integrate the ingredients using the tips of your fingers.
Work the dough quickly with your hands, just enough to integrate the ingredients and achieve a soft dough (about half a minute).
Divide the dough into three or four portions and with each portion form ropers about 2.5cm (1 ″) thick.
Cut the gnocchi into 2-2.5cm (1 ″) thick bites and one by one pass them through the tines of a fork pressing lightly with the thumb to make the typical gnocchi lines (watch the video below!).
As you are preparing them, place them immediately on a tray to which you have previously sprinkled with semolina or flour.
The whole wheat gnocchi are ready. You can cook them immediately or freeze them for later use.
Serving: 1grams | Calories: 286kcal
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