Whole Wheat Gnocchi

Ingredients

• 200 g (1¾ cups)wholemeal flour
• 500 g (1.1 lb)potatoes
• 1 smallegg
• to tastesalt

Instructions

1. 1

   Cook the potatoes

   Put the potatoes, with their skins on, in a saucepan and cover completely with water. Cook until tender. Leave them until cool enough to handle, then peel and mash with a potato masher.

2. 2

   Add the flour

   Set the mashed potatoes on a work surface and scatter the flour over them. Make a small well in the middle, crack in the egg, add a pinch of salt and lightly beat the egg with a fork.

3. 3

   Combine gently

   Use your fingertips to start bringing the ingredients together.

4. 4

   Knead briefly

   Work the dough quickly by hand, for about 30 seconds, just until the ingredients come together and the dough feels soft.

5. 5

   Roll the dough

   Divide the dough into three or four portions. Roll each portion into a rope about 2.5 cm thick.

6. 6

   Shape the gnocchi

   Cut each rope into pieces 2–2.5 cm thick. Press each piece gently with your thumb as you roll it over the tines of a fork to make the familiar ridges.

7. 7

   Arrange on a tray

   As you shape the gnocchi, place them on a tray that has been sprinkled with semolina or flour.

8. 8

   Cook or freeze

   The gnocchi are ready to cook straight away or freeze for another time.

What are gnocchi?

Gnocchi are small Italian dumplings, commonly made with potato and flour. This version swaps in wholemeal flour, which gives the dough a more rustic feel than gnocchi made with refined flour.

Potato gnocchi are shaped into small pieces, often with ridges to help sauce cling. Here, a fork and a light press from your thumb make those characteristic lines.

Nutrition and macros by portion

The nutrition label shows one serving as written: 286 calories, 0g protein, 0g carbs, 0g fat.

The potatoes and wholemeal flour provide most of the carbohydrates, while the egg contributes some protein and fat. For a more balanced plate, serve the gnocchi with vegetables and a protein-rich topping such as beans or cheese.

The potato base

Cook the potatoes whole and with their skins on, as the method specifies, until they are tender. Let them cool enough to handle before peeling and mashing them.

Mash thoroughly so the potato is ready to combine evenly with the flour and egg. The recipe does not specify a potato variety, so use potatoes you have to hand.

Working with wholemeal flour

Wholemeal flour makes these gnocchi heartier and gives them a different texture from the more familiar white-flour version. Measure the stated 200 g and add it over the mashed potato as directed.

The dough should come together into a soft mass. The recipe uses only a small egg to bind the potato and flour, so bring the ingredients together gently rather than adding extra flour by default.

Keep the kneading brief

Bring the ingredients together with your fingertips first, then work the dough by hand for about 30 seconds. That short handling is enough to combine it without turning this step into prolonged kneading.

If the dough is still uneven, keep working it only until it is cohesive and soft. The method does not call for resting the dough.

Rolling and shaping

Divide the dough into three or four portions before rolling each into a rope about 2.5 cm thick. Cutting pieces 2–2.5 cm across keeps them close to the size specified in the recipe.

Fork ridges: press lightly with your thumb as each piece passes over the fork tines. Set the shaped pieces on a tray dusted with semolina or flour so they are ready to cook or freeze.

Serving and timing

The stated total preparation time is 45 minutes, including cooking the potatoes until tender and shaping the gnocchi. Potato cooking time can vary with the size of the potatoes, so use tenderness rather than a fixed time as your cue.

The recipe stops once the gnocchi are shaped; it does not specify a cooking method or sauce. Cook them using your preferred gnocchi method, or freeze them for a later meal.

Recipe notes & tips

• Wait until the potatoes are cool enough to handle before peeling them.
• Mash the potatoes before adding the flour and egg so they are easier to combine.
• Use your fingertips to bring the ingredients together before working the dough by hand.
• Keep kneading to about 30 seconds, just until the dough is soft and combined.
• Dust the tray with semolina or flour before placing the shaped gnocchi on it.
• Shape the gnocchi as you go and put them straight onto the prepared tray.

Variations

• Change the sauce: serve the cooked gnocchi with a sauce you enjoy.
• Add herbs: mix chopped fresh herbs into the dough for an aromatic variation.
• Use semolina: dust the tray with semolina instead of flour.
• Make smaller pieces: cut narrower portions for bite-sized gnocchi.
• Freeze a batch: shape the gnocchi and freeze them for a later meal.

Common mistakes to avoid

• Handling hot potatoes: leave them until cool enough to peel without burning your hands.
• Overworking the dough: knead only until the ingredients combine and the dough is soft.
• Skipping the fork ridges: roll each piece over the fork tines with a light thumb press.
• Leaving the tray bare: sprinkle it with semolina or flour before adding the gnocchi.
• Cutting uneven pieces: aim for pieces about 2–2.5 cm thick.

How to store

The recipe says the shaped gnocchi can be frozen for later, but does not give a storage duration or reheating instructions. Keep them on the prepared tray while shaping, then transfer them for freezing.

Frequently asked questions