Gnocchi with whole-grain wheat flour and olive oil
Gnocchi made with whole-grain wheat flour and olive oil offers a nutritious twist on a classic dish. This simple recipe features tender potato dumplings that are easy to prepare and perfect for any family meal.
Cook time 20 min
Prep time 15 min
Ingredients:
6 potatoes1 dash salt
1 egg
1 cup whole-grain wheat flour
1 tbsp olive oil
If you're looking to recreate a comforting and wholesome family meal, gnocchi with whole-grain wheat flour and olive oil is the perfect recipe for you. This dish combines the heartiness of whole grains with the richness of olive oil, making it both nutritious and delicious. Ideal for family gatherings or a cozy dinner, these gnocchi are sure to bring a touch of home to your kitchen.
Instructions:
- Begin by peeling the potatoes and cutting them into equal-sized chunks for even cooking.
- Place the potato chunks in a large pot and cover with cold water. Add a dash of salt to the water.
- Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to medium and cook until the potatoes are fork-tender, about 15-20 minutes.
- Drain the cooked potatoes thoroughly and let them rest for a few minutes to allow excess moisture to evaporate.
- Transfer the potatoes to a large mixing bowl. Mash them well until there are no lumps. You can use a potato masher or a fork for this step.
- Add the egg and olive oil to the mashed potatoes, mixing well until fully incorporated.
- Gradually add the whole-grain wheat flour, stirring continuously to form a soft dough. The dough should be slightly sticky but manageable. If it's too sticky, you can add a bit more flour, a tablespoon at a time.
- Lightly flour a clean work surface and transfer the dough onto it.
- Divide the dough into smaller portions to work with ease. Roll each portion into a long rope, about 1/2 inch in diameter.
- Cut the rope into small pieces, about 1 inch long. To create the traditional gnocchi shape, gently press each piece with a fork or use a gnocchi board to add ridges.
- Bring a large pot of salted water to a rolling boil.
- Add the gnocchi in batches to prevent overcrowding. Stir gently to prevent sticking.
- Cook for 2-3 minutes, or until the gnocchi float to the surface. Once they float, let them cook for an additional 30 seconds.
- Use a slotted spoon to remove the cooked gnocchi and transfer them to a colander to drain.
- Serve your gnocchi immediately with your favorite sauce, such as marinara, pesto, or a simple butter and sage sauce.
- Optionally, drizzle a little extra olive oil on top and sprinkle with grated Parmesan cheese before serving.
Gnocchi with whole-grain wheat flour and olive oil is more than just a meal; it's a slice of family tradition. With its simple ingredients and rich flavors, this dish is sure to become a staple in your household. Serve with your favorite sauce, and enjoy the comforting taste of home-cooked goodness.
Gnocchi with whole-grain wheat flour and olive oil FAQ:
Cook the gnocchi in boiling salted water for 2-3 minutes. They are done when they float to the surface, then allow them to cook for an additional 30 seconds.
Yes, you can use all-purpose flour or a gluten-free flour blend if needed. Keep in mind that this may alter the texture and flavor of the gnocchi.
Potatoes are done when they are fork-tender, which typically takes about 15-20 minutes of boiling.
Store leftover cooked gnocchi in an airtight container in the refrigerator for up to 3 days. To freeze uncooked gnocchi, spread them on a baking sheet to freeze individually before transferring to a container.
You can use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) as a vegan substitute, though this may slightly change the texture of the gnocchi.
Tips:
- Choose potatoes that are starchy, like Russets or Yukon Golds, to ensure the gnocchi are light and fluffy.
- Make sure the potatoes are fully cooked and well-mashed to avoid lumps in your dough.
- Add the flour gradually to achieve the right dough consistency without making it too tough.
- Knead the dough gently; overworking it can result in dense gnocchi.
- Use a fork to create the ridges on each piece of gnocchi for better sauce adherence.
- Boil the gnocchi until they float to the surface, which indicates they are done.
Nutrition per serving
8 ServingsCalories 190kcal
Protein 7g
Carbohydrates 40g
Fiber 5g
Sugar 1.43g
Fat 3.13g
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