These 4-ingredient whole wheat gnocchi are possibly the easiest and fastest pasta to make from scratch. I know I didn’t expect making pasta to be so straightforward the first time I made gnocchi! No pasta machine or fancy shaping tools are necessary, just a way to steam potatoes and a sharp knife to cut your rolled gnocchi. The process takes an hour from start to finish; making the dough, rolling, cutting, and cooking. From there, either freeze whole wheat gnocchi or serve it immediately. We recommend pairing it with creamy Sweet Potato Sauce, or you can also pan-fry the gnocchi with some tomatoes and veggies for a filling, tasty meal.
Whole Wheat Gnocchi
Course: MainCuisine: Italian6
servings50
minutes5
minutesIngredients
2 medium russet potatoes
1 cup whole wheat flour
1/4 cup grated parmesan cheese
1 large egg
salt, black pepper, and garlic powder, to taste
Directions
- Steam the potatoes until they are soft — we like to do this by poking a few holes in them with a knife, setting them in our Instant Pot on the trivet with some water underneath, and cooking at high pressure for 10 minutes. If your potatoes are larger, you’ll need to cook them for longer. Release the pressure after 10-15 more minutes.
- Peel and mash the potatoes in a large, flat-rimmed plate. Add flour, parmesan, egg, 3/4 tsp salt, 1/2 tsp black pepper, and garlic powder to taste. Mix with your hands and knead slightly until you can combine it into a dough.
- Working on a lightly floured surface, divide the dough into eight pieces. Roll each piece into a rope of about 3/4 to 1 inch diameter. Add flour as you go to prevent sticking. Using a sharp knife or bench scraper, cut each rope into 3/4 inch bite-size pieces.
- Bring a large pot of salted water to a boil. Working in 2 or 3 batches, add the gnocchi and cover until it rises to the surface (about 3 minutes). Don’t let it stay too long at the surface after it’s been cooked or the pasta will become soggy. Then remove cooked gnocchi; it’s ready to be added to your favorite sauce. You can also freeze it if you’d like (see note below).
Notes
- You can make this gnocchi ahead of time and freeze it for later use! Cook the gnocchi and let it dry out on a baking sheet, then freeze it.
This recipe was adapted from Damn Delicious’ Homemade Gnocchi.
