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Wheat Gnocchi

September 18, 2011
Tessa Making Gnocchi

Growing up in an Italian family, gnocchi was THE traditional meal we ate when the whole family got together. It was either my grandmother or mom who would make it and it was always a big event. It was one of those things I would always look forward to as a child. Well now that everyone is older, the family has grown apart, no one seems to get together for the big gnocchi dinners anymore. Well that hasn’t stopped me from making it for the two of us here in our little apartment!

Gnocchi is definitely a comfort food. It’s filling and warms you up on a chilly night. Although it can be time consuming to make, it’s so delicious that it’s totally worth it! Just set aside an afternoon for prepping (or gather some helpers).

This time I decided to try something different so right after I boiled the little gnocchis, I seared them in a pan of olive oil until browned on each side. I really liked it this way! It added a little bit of a crunch and extra flavor.

Wheat Gnocchi

Ingredients:

  • 1 lb of potatoes
  • 1 cup white flour
  • 1 cup whole wheat flour, plus extra if needed
  • 1 egg

To Do:

Wash the potatoes and boil them in a large pot of salted water until soft, but not too soft. You want them tender, not completely falling apart.

Drain and peel the potatoes while they are still hot. I found it easier to slice them in half so they cool just a little bit before you peel them with your hands.


Mash the potatoes in a large bowl. Prepare a floured work surface and plop the mashed potatoes down in the middle.
Sprinkle with about half of the flour and mix it together.

Drop the egg in and knead the dough, adding the remaining flour. Add more or less flour, just until your blob resembles non-sticky dough. Divide the dough into parts and roll each part into a long skinny roll. Cut the dough roll into little pieces, about 1 inch long.

Here is another time-consuming step: traditionally, gnocchi is textured. You do this by rolling each one over a cheese grater, leaving ridges or indents in the pasta. You could also use a fork to press lines into each side. I was really tired by this point so I just cooked them as is this time.

Bring a large pot of water to a rolling boil and add the gnocchi. They will float when they are done (about 3 min).

Scoop them out and serve! Or add a little extra spark and pan sear them in olive oil until browned on each side. That tastes pretty good too! Eat them with a little butter and Parmesan cheese or some homemade tomato sauce.

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