Preparing for the Monday recipe for Light and Tasty, I found myself making whole spelt flour gnocchi. Besides being transformed into the Monday recipe (it will air at 12 PM!), they are a perfect basic recipe, which I will promptly add to my collection of basic recipes alongside the other gnocchi, all homemade at my place.
After a lifetime spent considering potato gnocchi the only possible gnocchi (as tradition commands in my area), discovering water and flour gnocchi opened up a new world for me, and now I’m curious about all kinds of gnocchi, of any flour and any color, and little by little I want to try them all.
Today it’s the turn of whole spelt flour, a high-fiber flour, slightly more protein-rich than wheat flour but with reduced gluten content. It has a lower calorie intake compared to other grains and a high satiating power (and therefore it suits us in this diet period! 😀 ).
Have I convinced you to try kneading?
👇 Other gnocchi:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 1/4 cups whole spelt flour
- 18 1/2 oz water
Tools
- Pot with high sides
- Spoon with long handle
Preparation
The process is essentially the same as for water and flour gnocchi, with the only difference being that spelt flour requires a different amount of water.
Boil the water in a tall pot, when it boils, lower the heat and pour all the flour into the pot.
Quickly mix with a long-handled spoon until the flour binds into one coarse mixture.
Transfer the mixture onto the work surface, let it cool enough to handle with your hands, and knead it.
You can cover it with a bowl and let it rest for a while, but it’s optional. This time I went straight to shaping.
After forming the dough rolls, cut the gnocchi with a knife. The gnocchi can be left as is, in chunks, or they can be rolled on a gnocchi board or the tines of a fork. But as you already know, the classic shape of gnocchi at my house is this with the dimple made with the index finger.
I also remember that when I was a child, my mom occasionally rolled them on the back of a grater. I want to remember to try this next time! 🙂
For cooking gnocchi, I refer you to the water and flour gnocchi recipe, where you can see photos of all steps, including cooking. The cooking is identical for all types of homemade gnocchi, and always very quick.
Here’s how these whole spelt flour gnocchi look after cooking (here simply seasoned with butter and sage):
But don’t forget to bake them au gratin in the oven, please!, just as I tell you in the next recipe –> Whole Spelt Gnocchi Gratin with Stracchino and Mozzarella.
Storage: Spelt gnocchi, like all kinds of gnocchi, can be stored at room temperature as long as they are well-floured and the environment is cool enough, if they cannot be cooked immediately after being made. Personally, when I can’t cook them immediately, I prefer to freeze them; I find it advisable even if cooking is expected in a few hours or the next day, so much so that I usually put them in the freezer directly as I make them, one tray at a time. Freezing keeps the gnocchi unchanged and when it’s time to cook, they take just one more minute to float to the surface, just enough time to thaw directly in the water. To freeze them, you only need to follow a small precaution: arrange them spaced out on trays, preferably floured, and place the trays in the freezer for half an hour or an hour, then transfer the gnocchi into a container or a bag. They will remain separate from each other and can be taken out in the desired quantity.
No Salt Tips
Don’t be surprised if salt is not listed among the ingredients, I cook without added salt. What, you don’t know yet? Then… read this article of mine! And try to put some of my following tips into practice 😉 🙂
If you’re interested in reducing or eliminating salt, always remember to:
– Gradually decrease the salt, your palate needs to get used to it slowly and shouldn’t notice the progressive reduction.
– Use spices. Chili, pepper, curry, nutmeg, cinnamon, cloves, cumin…
– Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
– Use seeds. Sesame, pine nuts, almonds, walnuts…
– Use spicy vegetables or fruits. Garlic, onion, lemon, orange…
– Use my vegetable granules without salt and gomasio.
– Prefer fresh foods.
– Avoid cooking in water, prefer cooking methods that don’t dissipate flavors (grill, foil, steam, microwave)
– Avoid bringing the salt shaker to the table!
– Occasionally allow yourself to break the rule. It’s good for mood and helps perseverance.
If you don’t want or can’t give up salt:
You can still try my recipes by salting according to your habits.
Follow Me!
On my WhatsApp channel and on Instagram, on the Facebook page, on my Pinterest boards, in my two groups: Catia’s group, in the kitchen and beyond and Just what I was looking for! And if you like… subscribe to my Newsletter
