Whole wheat gnocchi with champignon mushrooms are a rustic and flavorful version of classic potato gnocchi. Made with whole wheat flour instead of white flour, giving the gnocchi a distinct color, but more importantly, a more intense aroma and flavor that pairs well with a nice mushroom sauce.
For this recipe I used champignon mushrooms, but if you want to make it even more flavorful you can also use porcini mushrooms or a mix of various types of mushrooms.
If you want to try all the gnocchi recipes, you should also check
- Difficulty: Easy
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: Boiling, Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 738.72 (Kcal)
- Carbohydrates 119.62 (g) of which sugars 7.04 (g)
- Proteins 27.26 (g)
- Fat 18.30 (g) of which saturated 10.10 (g)of which unsaturated 6.07 (g)
- Fibers 16.43 (g)
- Sodium 1,144.72 (mg)
Indicative values for a portion of 400 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 for Whole Wheat Gnocchi
- 2.2 lbs potatoes
- 1 egg
- 2 1/2 cups whole wheat flour
- 1 pinch nutmeg
- 1 pinch salt
- 12 oz champignon mushrooms
- 3 tbsp butter
- 1 clove garlic
- 1/4 cup grated Parmesan cheese
- 1 sprig savory
- to taste salt
Tools
- 1 Potato Masher
Preparation of Whole Wheat Gnocchi with Champignon Mushrooms
To prepare whole wheat gnocchi, first wash the potatoes and place them whole with the skin in a pot full of cold water. Bring to a boil and cook the potatoes until they are tender, which is when piercing them with a fork and lifting up, the potato slides off the prongs (depending on the size of the potatoes, it will take about 20/30 minutes).
Meanwhile, clean the mushrooms well by removing the root and rinsing them quickly under cold water. Slice them thinly and stew them in a pan large enough to toss the gnocchi once cooked, along with the butter, whole garlic clove (which you will remove later), and chopped savory. Season with salt and set the mushroom sauce aside.
When the potatoes are cooked, drain them and while they are still hot, peel them and mash them with the potato masher over a floured board with a little whole wheat flour. Wait a few minutes for the potatoes to cool slightly, then spread them with your hands to form a well and crack the whole egg into the center. Add a pinch of salt, grated nutmeg, and almost all the whole wheat flour. Start kneading, gradually adding flour until you get a workable dough that doesn’t stick to your hands, but is still soft (depending on the quality of the potatoes, you may need to add more flour or not use it all).
At this point, form ropes as thick as a finger, cut them into pieces, and shape the gnocchi by gently rolling each piece on a fork.
When all the gnocchi are ready, cook them by dropping a few at a time into boiling salted water. Drain them as they float to the surface and place them in the pan with the mushroom sauce. Let them absorb the flavors by mixing gently so as not to break the gnocchi, then serve them hot sprinkled with grated Parmesan cheese.
