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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.
About Cooking:
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 and placed directly in the sauce or in a bowl with a few drops of oil, moving them a little so they don’t stick. 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.
Do you have any doubt or suggestion? Write me a comment at the end of the post 👇
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Visit my exclusive whole grain recipes website Integralisimo. For sweets recipes, Locos Por Los Dulces and for vegan recipes, Veganisimos.
