Crispy whole wheat flour gnocchi

Gnocchi. My favorite dish when I was a child.
The first time I heard about gnocchi, it was from my Italian grandmother. She taught me how to make them. And even though I’ll never be able to do them exactly like hers, making gnocchi together on the floured table is still one of the best memories I have of her.

It is not very common where I live to cook gnocchi in a pan. Usually it is used to cook them in boiling water and to drain them like normal pasta.
But frying them in a pan makes them even more delicious!

I love how they become golden brown with crispy bottoms and so much more flavorful!

You don’t even need to cook them in water previosuly, just heat a frying pan, lightly grease it and place the gnocchi directly on the pan. It will take 5-10 minutes depending on how crispy you like them!

You can cook your gnocchi immediately or freeze them. I don’t recommend keeping them in the refrigerator as they will stick together.

I love to serve gnocchi with easy and light sauces, like tomato sauce or this green pesto sauce. But to be honest I also love to eat them straight from the pan 😉

I’d love to hear from you if you try my recipe for the whole wheat crispy gnocchi! Leave me a comment below, rate the recipe or take a pic and tag me on Instagram @foodie.yuki I’d be very happy!

Crispy whole wheat flour gnocchi

vegan-friendly, dairy-free, plant-based
Prep Time50 mins
Cook Time35 mins
Course: Main Course
Servings: 3 people
Author: Yukiko @foodie.yuki

Equipment

  • potato masher

Ingredients

Ingredients for the gnocchi

  • 590 g / 20 oz potatoes
  • 380 g / 13,5 oz whole wheat flour
  • 2 tsp salt

Ingredients for the green pesto

  • 20 g / 1 1/2 cups fresh parsley leaves
  • 20 g/ 1 1/2 cups fresh basil leaves
  • some fresh mint leaves
  • 1 garlic clove, minced
  • 1/2 tsp sea salt
  • 30 g / 1/4 cup pine nuts
  • 100 g/ 3/4 cup extra virgin olive oil
  • 50 g stale bread, finely crumbled
  • 1/4 to 1/2 cup water

Instructions

Make the gnocchi

  • Cook the potatoes in a steam cooker or in a large pan with lots of water. About 25 minutes.
  • Remove the potatoes and peel them when they're still hot. Use a fork and a peeler to avoid burning your fingers.
  • Mash the hot potatoes with a masher. Add the flour and salt and knead just until well combined. 
  • Flour the working surface with some rice flour.
  • Form a log of about 1,5 cm diameter and cut into little cubes (about 2×1,5 cm).
  • Roll each cube over the back of a fork (or use the wooden gnocchi tool if you own one).
    Place over a rice floured surface.
  • You can cook your gnocchis immediately or freeze them. I don't recommend keeping them in the refrigerator as they will stick together.
  • To cook: fry them in a lightly greased non-stick fry pan. If you prefer, you can cook them in boiling salted water until they come to the surface (not crispy).
    Enjoy with a homemade sauce like this green pesto.

Make the pesto

  • Wash and pat dry the leaves. Drying them carefully is the key to keep the bright color.
    Place the leaves in a food processor (stainless steal food processor are best to preserve the vibrant green color).
  • Add the salt, garlic, bread, pine nuts, and extra virgin olive oil. Pulse a few times, until finely ground.
  • Slowly add water and blend smooth and creamy.
  • Pour the sauce into a medium size bowl and add the crispy gnocchi. Toss to cover and enjoy!
  • With this amount of ingredients, you will get about 6 servings.
  • This is the amount my food processor needs to blend the ingredients properly. Feel free to reduce quantities if you're food processor is different.
  • You can place the remaining sauce for another use in an ermetic jar and keep it in the refrigerator for 1-2 days.

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