Whole Wheat Gnocchi (Potato-Based Dumplings)

Name: Whole Wheat Gnocchi (Potato-Based Dumplings)
Ingredients: 1 kg (boiled) Russet or starchy potatoes; 200–300 g (adjust as needed) Whole wheat flour; 1 Large egg (optional for binding); 1 tsp Salt

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesWholeWheatGnocchiFromScratchPotatoHomemadeItalianInspiredHearty

Whole Wheat Gnocchi (Potato-Based Dumplings)

Nutrition (per serving)

320Calories

8 gProtein

62 gCarbs

4 gFat

2 gSugar

400 mgSalt

Ingredients

1 kg (boiled) Russet or starchy potatoes
200–300 g (adjust as needed) Whole wheat flour
1 Large egg (optional for binding)
1 tsp Salt

Method

Boil potatoes with skins on until fork-tender (20–30 min) → drain → cool slightly → peel while warm.
Rice or mash potatoes through ricer or sieve onto clean surface (no lumps — this keeps gnocchi light).
Let mashed potatoes cool completely (spread out to steam off moisture, 10–15 min).
Mound potatoes → add salt + optional beaten egg → sprinkle 200 g whole wheat flour over top.
Gently mix with hands or bench scraper until dough just comes together (1–2 min) — do not over-knead (dough should be soft but not sticky; add more flour 1 tbsp at a time if too wet).
Test a small piece: boil → if falls apart, add more flour; if dense, you've added too much.
Divide dough into 4 pieces → roll each into 1.5 cm thick rope on lightly floured surface → cut into 2 cm pillows.
Optional shape: roll each pillow over tines of fork or gnocchi board for ridges (holds sauce better).
Place on floured tray → boil in salted water in batches 2–4 min until floating + 30 sec → drain with slotted spoon.
Toss with sauce immediately — makes 4 servings hearty whole wheat gnocchi dumplings.