Homemade Whole Wheat Gnocchi

Happy St. Patrick’s Day!

If you have never made your own pasta, this is the easiest pasta to make, and you don’t even need a pasta machine! I served my gnocchi with a delicious side Caesar salad. This meal even included a festive assortment of the color green!

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Homemade Whole Wheat Gnocchi 

soy-free, dairy-free, peanut-free, tree nut-free, seed-free, sugar-free, shellfish-oil, fish-free, bean & legume-free

Ingredients:

  • 2 cups instant mashed potatoes
  • 2 cups boiling water
  • 2 eggs, beaten
  • 1 1/2 whole wheat flour
  • 1 1/2 all-purpose flour
  • 1 tsp dried basil
  • 1/2 tsp garlic powder
  • 1/4 tsp sea salt
  • 1/4 tsp pepper

In a large bowl combine potatoes and water. Add egg. Stir in flour and seasoning and mix until a ball of dough forms (add more water if needed). On a lightly floured surface, divide dough into 4 portions. Roll out each portion until 1/2 inch thick ropes and cut into 1 inch pieces. Press each gnocchi with a form to form groove for sauce to stick. In a large saucepan, bring water to a boil. Cook gnocchi for 1 minute until they float to the too of the water. Remove with slotted spoon. Serve with your favorite pasta sauce (I used pesto on mine).

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This recipe makes 8 servings, so I froze half of my gnocchi for another meal in the future. Gnocchi can stay frozen for about 6 weeks in the freezer.

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  1. Eat Chic » Blog Archive » Pesto Gnocchi Pasta Salad - [...] I took this recipe from Cook This Not That; I used store-bought pesto from Whole Foods and leftover whole…

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