For this 29th I bring you this ricotta gnocchi with whole wheat flour recipe, a new alternative for this traditional day! Without a doubt, this is one of the easiest and fastest gnocchi recipes to make! Dare to explore different combinations and surprise your family! Let every 29th be one more excuse to try something different and delicious!
The ñoqui or gnocchi, a food of Italian origin but so deeply rooted in many countries. The truth is that I do not know anyone who can resist a good plate of gnocchi! And if they are homemade less! So I hope you dare to prepare them, whatever the combination, because there is nothing like homemade pasta!
Let’s talk about the recipe:
These whole wheat gnocchi recipe is the simplest and easiest recipe to make because it does not involve major complications. But like any homemade pasta recipe, it takes a little time and dedication. When we refer to such recipes, it is always advisable to take one day, make a good quantity and freeze for the next month or meal.
About the ingredients:
Unlike other gnocchi recipes, this one has a great advantage in terms of its preparation. It is a dough that is not prepared with vegetables, so we will not have to prepare a purée, and it will save us time. In addition to not having that moisture generating ingredient, the dough will not require an amount of extra whole wheat flour that would result in heavy gnocchi.
Ricotta is used for the dough, which is a type of white, grainy and soft cheese. Although its texture may vary depending on the brand that makes the ricotta, it can be more or less dense. This ingredient can be found in any supermarket store or made in a homemade way, I leave the link here in case you are interested in knowing how.
Since ricotta is an ingredient that does not have an invasive flavor, gnocchi can be flavored as an alternative. And for this, different types of dehydrated or fresh spices are used, such as minced parsley, minced garlic, etc. Or some other ingredient of your choice. These will give it a great flavor, and even more so when they are not accompanied by any special sauce.
About the dough:
The dough is formed by mixing all the ingredients and without kneading, it does not have to be completely homogeneous, it just has to be joined. For the integration of the ingredients you can add extra water or not, this will depend on the amount of moisture that the ricotta provides, this will be adjusted at the time of its preparation.
The gnocchi are cooked in plenty of boiling salted water. This is done in batches to prevent the water from getting cold and the gnocchi sticking together. Once they float, they are removed, placed directly in the sauce or in a bowl with a few drops of oil, moving them so that they come into contact. This will prevent them from sticking once cooked.
This time they sautéed with olive oil and pesto. Any type of sauce can also be used at election, such as filetto. Which a very simple sauce, easy to do and look great. Although, these gnocchis can be combined with a lot of possible options, from white sauces to stews with meat or fish.
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- Whole wheat flour 150 g / 5.29 oz / 1 ¼ cup
- Ricotta 500 g / 17.63 oz / 1.102 lb
- Olive oil 2 tbsp
- Water 2 tbsp
- Egg 1
- Baking powder 5 g / 0.17oz / 1 tsp
- Optional: nutmeg, pepper, oregano, parsley, garlic, paprika, etc.
- Place the ricotta, olive oil, water and egg in a bowl. Season to taste. Mix.
- Add the whole wheat flour in batches with the baking powder. Join the preparation without kneading. If necessary add a little more water. Put the dough in plastic kitchen wrap. Store in the refrigerator for 30 minutes.
- Cut portions of dough and make thin rolls, sprinkle with flour so that it does not stick but without excesses. Cut the gnocchi approximately 1 cm in size and give it its characteristic shape with a fork or table of gnocchi.
- Cook in batches in plenty of boiling salted water. When you see that the gnocchi float on the surface of the water, cook for 1 more minute, remove and place with the chosen sauce.
- Ricotta can be whole or skim.
- Baking powder makes gnocchi more airy and less heavy (optional).
- Let the dough rest for at least 30 minutes to hydrate the flour.
- The dough can be prepare the dough the day before.
- Avoid excess flour for lighter gnocchi.
- 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 in a bag suitable for freezer (this prevents them from sticking and their shape is preserved).
- Frozen gnocchi are boiled directly without thawing in plenty of boiling water.
- Consume preferably before 3 days.
- Can be frozen (3 months).