May any day of the month be 29 and prepare these delicious whole wheat potato gnocchi! Make no more excuses, if you want to eat a light, tasty and easy to make pasta, this is your recipe!
This time they are made of potatoes, but there is a great variety of them, but without a doubt they are the most consumed and traditional that exist. To accompany by the sauce that you like, red, pink, white, with or without meat, whatever your choice. This is the good thing about pasta because one can accompany it in many ways, and it is also that with few ingredients we make an abundant meal, ideal for large families!
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- 500 g / 17,64 oz / 3 M Mashed potatoes
- 200 g / 7,05 oz / 1 ¾ cup Whole wheat flour
- Egg 1
- 1 Tbsp baking powder
- Nutmeg c / n
- Salt c / n
- In a bowl place the mashed potatoes once cold. Incorporate the egg, nutmeg and salt. Stir until all the ingredients are well combined.
- Incorporate the whole wheat flour together with the baking powder little by little. Round the dough and let it rest for about 10 minutes (avoid the temptation to add more flour than the recipe says).
- To make the gnocchi, take some dough, make some thin rolls, cut them roughly the size of the gnocchi, and then with a fork or a gnocchi paddle, give them the final shape. Sprinkle flour superficially to make it easier to work with, but do not abuse the amount of flour (even if you feel that the dough sticks to your hands, do not add flour). As a result, you want to get soft, smooth gnocchi that melts in your mouth and not the kind that gets heavy when eaten.
- Cook in plenty of boiling water, stir a little so that they do not stick together. Once they float, leave a minute and remove. Avoid neglecting because they can overcook quickly. Place in the sauce of choice, stir a little so that they make contact with it (do not leave them in the pot with nothing because they will stick together).
- Add a tablespoon of olive oil or butter to the mashed potatoes for added flavor.
- Baking powder makes gnocchi airier and less heavy.
- Let the dough rest for at least 1 hour so the flour is hydrated
- Can be prepared the day before
- Avoid excess flour for light gnocchi
- Avoid kneading, this will make the dough ask for more flour
- The gnocchi dough is a bit sticky, it is sprinkled superficially to be able to work but without excesses
- To keep the shape better, let the gnocchi air out on the table for a while before boiling
- To freeze, place the gnocchi on a tray, separated from each other. Once they are frozen, place them in a bag suitable for the freezer (this prevents them from sticking and their shape is preserved)
- Frozen gnocchi are boiled directly without defrosting in plenty of boiling water