Here it is!, my proposal for Monday’s Light and Tasty meeting: baked whole wheat spelt gnocchi with stracchino and mozzarella (low in salt), which I served yesterday for our Sunday lunch.

Today’s topic chosen by the Team is “let’s cook with whole grains”. A topic that left me indecisive until the end because I had so many whole grain ideas in my head that I just didn’t know which one to choose!

I wanted to make a tart, I wanted to make a crumble, I wanted to make porridge, a soup, a bread… but in the end necessity is the mother of invention 😀 and my children made the choice, albeit unknowingly. 😀

It all started with the flour: in fact, if you exclude the oats for which (apart from porridge) I had no ideas, the only other whole grain option offered by my pantry was spelt flour.
And the first instinctive idea was the tart. I really like tarts made with spelt flour. So much so that a shortcrust pastry with spelt flour (this one) and a tart with spelt flour shortcrust (this one) already exist on this blog.

But since Sunday came and went amid various ideas, and since the Sunday lunch required a recipe more appreciated than a porridge or a soup by my two ravenous teenagers not inclined to porridge and soups… well, you can never go wrong with gnocchi, even if they’re whole grain. 😀

Making spelt gnocchi was a thought that had been swirling in my head for some time, and finally yesterday, thanks to the winning combination of Sunday recipe, Monday recipe, and children, these baked whole wheat spelt gnocchi of which I’ll tell you the recipe right away, had their moment of glory. In our mouths. 😀

For more gnocchi recipes: