The potato gnocchi with whole wheat flour are my personal remake of a classic from our cuisine. Their flavor is more rustic, more intense than traditional ones. They can be paired with sauces that do not cover the flavor but rather enhance it, like vegetable, meat or fish condiments, gorgonzola, butter, etc. They are very easy and quick to make.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 servings
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring
Ingredients
- 0.8 cups Whole wheat flour
- 5.8 oz Red potatoes
- 1/4 tsp Fine salt
Preparation
With these quantities, you can prepare 250 grams of finished product, which equals 2 servings of potato gnocchi with whole wheat flour.
1) Boil the potatoes, then peel them and pass them through a potato ricer. Put the puree in a large bowl and, with a fork, mash and spread it for a few minutes; this way the heat and moisture will evaporate without ruining the gnocchi dough.
2) When the potato puree is almost cold, add the whole wheat flour a little at a time (in fact, you might need a bit less or a bit more than I indicated), and knead until you achieve a compact yet soft consistency.
3) Cut small pieces from the dough and stretch them into strips about 8 inches long from which you will cut small gnocchi. Place the whole wheat gnocchi on a tray lightly floured with semolina or all-purpose flour and let them rest for about 30 minutes. During this time, the gluten will relax, and our gnocchi will remain soft in cooking.
4) Bring water to a boil, add the gnocchi, bring back to a boil, salt, and let them cook for 5/6 minutes (even though they will float to the surface almost immediately). Taste one, it should be perfectly cooked inside, with no traces of flour or raw dough. Drain them thoroughly and dress with the chosen sauce. Today I decided to pair them with a simple but tasty basil pesto made at home, easily and quickly, while the gnocchi cook.
