How to make whole wheat gnocchi without potatoes at home in no time and with a vegetable cream.
Finally, even those who cannot eat potato gnocchi have a valid alternative today with a low glycemic index.
Whole wheat gnocchi are prepared very quickly, as this flour immediately absorbs water and is easy to compact.
Whole wheat flour provides carbohydrates with a low glycemic index that ensure slow digestion and stable blood sugar levels. This results in no sugar spikes and a prolonged feeling of fullness.
The main merit of whole wheat flour is the large amount of fiber it contains, which generates a longer-lasting sense of fullness and helps control blood sugar levels.

I have thought of these recipes for you:

Difficulty: Easy
Cost: Very economical
Rest time: 1 Day 6 Hours
Preparation time: 30 Minutes
Portions: 4
Cooking methods: Boiling
Cuisine: Italian
Seasonality: All seasons

438.35 Kcal

calories per serving

Info Close

Energy 438.35 (Kcal)
Carbohydrates 45.33 (g) of which sugars 2.78 (g)
Proteins 12.77 (g)
Fat 22.71 (g) of which saturated 5.48 (g)of which unsaturated 1.63 (g)
Fibers 5.99 (g)
Sodium 272.14 (mg)

Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

2 cups whole wheat Tumminia flour (low glycemic index)
1 cup water
2 tbsps extra virgin olive oil
1/2 tsp salt
2 tbsps extra virgin olive oil
3.5 oz pumpkin
3.5 oz ripe tomato
1 oz onion
1 stalk celery
3.5 oz ricotta
1 oz grated Parmesan
to taste salt
to taste pepper

How to make whole wheat gnocchi without potatoes with vegetable cream

Tools

Here’s what we need

1 Bowl
1 Spatula
1 Gnocchi Board
1 Tray
1 Pan
1 Immersion Blender

Steps

Here’s what I’ll show you

Heat the water in a saucepan, while in a bowl or in your planetary mixer you need to combine the whole wheat flour, oil, and 1 teaspoon of salt.
Pour the lukewarm water gradually into the center and start kneading.
If you’re kneading by hand, start from the center, gradually incorporating the rest of the flour.
Once finished kneading, form a roll that you’ll wrap in plastic wrap and let rest for at least 30 minutes or more as desired.
Meanwhile, the gluten network will be forming, which will make processing easier.
While the dough is resting, you can get ahead by preparing your desired sauce, or with the vegetable cream.
As you can see from the ingredients list, I purposefully did not add carrots because my diabetologist has forbidden them to me when cooked.
But if you have no issues, you can add them to the others.
So, as I was saying, wash the vegetables and cut them into cubes.
Transfer them to a large and wide pan or pot, and simply let them stew with oil, salt, and pepper, with a small cup of water.
Cover and let cook for 10 minutes, checking that they do not dry out too much.
At the end of cooking, put them in a bowl and add the ricotta and Parmesan, adjust salt and pepper and blend with an immersion blender. Set aside and now let’s go back to the gnocchi.
After the time has passed, take the dough, cut it into pieces,
and form ropes the circumference of a finger.
Once all the ropes are formed,
cut pieces of 1 cm, and you can already use them as they are.
But if you’re skilled, you can roll them on a gnocchi board,
then gather them on a tray
Now that the whole wheat gnocchi are ready, we just need to cook them.
Place a pot with water, salt, and a drizzle of oil on the stove.
As soon as the water boils, drop the gnocchi, and as soon as they float to the top, it will take 2 to 3 minutes,
Pour the previously cooked sauce in a pan and…
Scoop the gnocchi with a slotted spoon and transfer them to the sauce.
Toss on the stove and….
Serve them hot.
Here’s how to make whole wheat gnocchi without potatoes at home in no time and with vegetable cream.