The first time I ever tried gnocchi, I have to admit that I was not much of a fan. It wasn’t until a few years ago, when I had GOOD gnocchi at a restaurant in Atlanta, that I realized what I’d been missing out on. When my boyfriend suggested making a soup with gnocchi for dinner last night, I decided it was time to try them from scratch. These are SO worth the little bit of extra time and effort, and honestly they’re pretty simple.
I decided to switch up the recipe a bit and do half whole wheat flour, half all-purpose, but I think next time I might do all whole wheat. I threw half of these in the soup (which I’ll be sharing the recipe for next week) and the other half went into the freezer. The frozen ones just might end up in a cheese sauce…can you say heavenly?
Whole Wheat Gnocchi
adapted from ‘Italy, The Beautiful Cookbook’
2 pounds russet potatoes
1 egg, lightly beaten
1 teaspoon salt
½ cup whole wheat flour
½ cup all-purpose flour
Bake or microwave potatoes until tender. Peel the potatoes and grate or mash in a large bowl. Add the beaten egg and salt, and mix well.
Add the flour a little bit at a time, until the dough is workable. The original recipe called for a 1 3/4 cups of flour but I only need a cup in total. Knead the dough for a few minutes and form it into a smooth ball. Cut into smaller pieces and roll out into long sausage shapes. Cut the dough into 1 inch pieces. You can also use a fork to create the traditional ridges, but I skipped this step. Drop into salted boiling water and cook for 2 or 3 minutes, until they rise to the surface.
Freezing: lay out on a baking sheet and put in freezer, once frozen transfer to freezer bags. When ready to cook, drop straight into boiling water until they float. Do not let them thaw or they will stick together.