Whole Wheat Gnocchi Recipe

Bowl of handmade brown gnocchi dumplings.

Hearty and rustic, this homemade whole wheat gnocchi is made from just four simple ingredients—perfect for cozy meals with simple, traditional flavor. These tender dumplings are soft and pillowy, yet sturdy enough to hold up to your favorite sauces.

Course Homemade Pasta

Cuisine Italian

Prep Time 45

Cook Time 30

Additional Time 2

Total Time 3 15

Servings servings

Calories 202kcal

Author Diane Gail

Equipment

Large pot
Potato ricer
Large mixing bowl
Measuring cups and spoons
Sharp knife
Fork for shaping
Slotted spoon or skimmer

Ingredients

1 1/2 lbs russet potatoes
1 1/2 cups whole wheat flour
1 egg
1/4 teaspoon salt

US Customary - Metric

Instructions

Prep potatoes: Peel and cut potatoes into 2-inch chunks.
Boil until tender: Place in a pot of salted water and boil until fork-tender. Drain and let cool completely.
Mash potatoes: Use a potato ricer to rice the potatoes until light and fluffy.
Mix dough: In a large mixing bowl, combine the mashed potatoes, whole wheat flour, egg, and salt. Stir until the mixture forms a dough.
Shape the dough: Divide the dough into 4 equal parts. Roll each part into a 1-inch thick rope.
Cut into pieces: Cut each rope into 1-inch segments.
Shape the gnocchi: Roll each piece down the backside of the tines of a fork to form ridges. Press your finger into the other side, as the dumpling rolls off the fork, to create a divot.
Cook the gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi in batches, one rope at a time. Cook until the gnocchi float to the top, about 2-3 minutes.
Drain and serve: Remove gnocchi from the pot with a slotted spoon or skimmer. Top with your favorite sauce and serve.

Notes

Potato type matters: Russet potatoes are ideal for gnocchi due to their high starch content, which helps the gnocchi hold together.
Don't overwork the dough: Mix gently to avoid dense gnocchi. The dough should be soft and slightly sticky.
Cooking tip: If gnocchi don’t float immediately, allow them a few extra seconds before removing them from the water.
Sauce pairings: Gnocchi pairs well with a variety of sauces, including butter and sage, tomato-based, or even pesto.
Freezing option: To freeze gnocchi, lay the shaped pieces on a baking sheet and freeze until solid. Then transfer to a freezer bag for up to 3 months.

Nutrition