Soft, pillowy homemade gnocchi made with freshly milled whole grain flour is a hearty, nourishing meal. This from-scratch recipe uses just a few simple ingredients to create tender gnocchi you can enjoy plain or with your favorite sauce or soup all year long.
Soft, pillowy homemade gnocchi made with freshly milled whole grain flour is a hearty, nourishing meal. This from-scratch recipe uses just a few simple ingredients to create tender gnocchi you can enjoy plain or with your favorite sauce or soup all year long.
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It is the peak of summer right now – 16 hours of daylight per day, temps in the 80s, and nothing but sun in the forecast. Actually, as I’m writing this I see we have a little rain in the forecast just for tomorrow. Which, in my opinion, would be more than welcomed! Being almost 9 months pregnant I wouldn’t mind skipping a day of watering the plants.
This homemade whole wheat gnocchi is the perfect healthy summer from scratch recipe. Whether it’s lunch or dinner, homemade gnocchi is filling and nutritious. Our favorite way to eat it is either plain with olive oil, salt, and parmesan cheese on top, or mixed into a chicken soup. I will be sharing my gnocchi chicken soup recipe on the blog coming up very soon!
As a mom of 2 and almost 3, I love cooking from scratch. But sometimes trying new recipes is stressful because you’re not sure if the family will like it or if it will turn out. After experimenting with this recipe a few times and getting the hang of it, it’s now one of our staples. My husband raves about it and both my kids like it. I hope keeping this recipe on your countertop will bring you many delicious meals to come as well!
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Does whole wheat flour make gnocchi dense or chewy?
Whole wheat flour has more fiber and protein, but I do not find that it makes the gnocchi too dense or firm. With the ratio I’ve come up with in this recipe, the gnocchi is perfectly soft and I would say if anything it is too soft depending on how you like it! But you can always add more flour during the rolling process to firm it up if needed.
Is whole grain gnocchi healthier than regular gnocchi?
Yes! Whole grain versions contain more fiber, B vitamins, and minerals than gnocchi made with refined white flour. I love that it is a more nourishing option, especially for my growing family.
Tips for Making Homemade Whole Grain Gnocchi
This recipe/process might seem overwhelming at first, but once you memorize the steps, it can easily be incorporated into your weekly cooking routine without too much effort on your part. The key is the timing. Getting the potatoes roasted the night before, or early in the morning while you do other chores, is helpful. Then you can whip up the dough in the afternoon some time whenever you have the chance, and it can sit and wait for you until dinner time when you roll it out. With the multiple steps in this recipe, it’s best to space them out so it doesn’t feel overwhelming all at once.
When milling the flour, keep in mind that 1 cup of raw wheat berries = about 1 1/4 cup milled of flour. So, I measure a little over 3/4 cup of hard white wheat berries for this recipe to get about 1 cup of flour. Keep a few extra tablespoons of flour on hand for rolling out, too!
I have the Nutrimill grain mill, and really love it! We get our wheat berries from Azure Standard.
I find the easiest way to peel the potatoes is with your fingers! After roasting, the skin will just pinch off. But you do need to let them cool first so you don’t get burned!
Enjoy the gnocchi in your favorite sauce or soup, or just eat it plain! My daughter always asks for it plain, so I just boil it for 3-5 minutes, strain the water out, and then add olive oil, salt, and parmesan cheese (just like a pasta). It’s delicious!
More Freshly Milled Whole Wheat Recipes from the Homestead
Sourdough Dinner Rolls with Freshly Milled Whole Grain
Carrot Cake Cupcakes with Freshly Milled Whole Grain
Freshly Milled Sourdough Pizza
Sourdough Bagels with Freshly Milled Whole Grain
Buttermilk Honey Biscuits with Freshly Milled Whole Grain
Tools Needed
Baking tray with parchment paper
Fork
Large mixing bowl
Stand up mixer or hand mixer
Bench scraper or knife
Large stovetop pot
From Scratch Gnocchi Ingredients
2 large Yukon gold or russet potatoes (or 4-6 small ones)
Just over 3/4 cup hard red or white wheat berries (about 1 cup of freshly milled flour)
2 tsp salt
1 tsp garlic powder
1/4 cup finely grated parmesan cheese
1 egg
1 tsp Italian herbs (optional, for garnish)
Extra flour for rolling out
How to Make Potato Gnocchi with Freshly Milled Flour
Preheat the oven to 400 degrees. Wash the potatoes but do not peel them. Poke holes in the potatoes with a fork and roast them for 45 minutes to 1 hour, or until soft to the touch.
Meanwhile, add all the rest of the ingredients to a medium mixing bowl and set aside.
When the potatoes are done, take them out and let cool until easy to handle. Then either peel them (if they are russet) or just leave the skins on if you don’t mind the skin in the gnocchi.
Use a potato masher or fork to mash the potatoes until soft into a separate bowl.
With a hand mixer or stand up mixer, gradually add the flour mixture into the potatoes and mix until combined. Use your hands to squeeze it all into a dough ball. Be careful in case the potatoes are still hot!
Lightly flour a clean work surface. Cut the dough into 6 equal parts with a bench scraper or knife.
Take each dough part and roll it into a large rectangular log shape, about 1 inch in diameter.
Using the bench scraper or knife, cut the gnocchi pieces one at a time, about 1 inches long each. Work through each dough piece until all the gnocchi has been cut.
You may store the gnocchi at this point in the freezer if desired, or put it directly into boiling water for 2-3 minutes until cooked completely. Boil about 1/3 of the gnocchi at a time so that they don’t stick together in water. Strain just like you would for a pasta. Serve and enjoy!
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Frequently Asked Questions
Can you make gnocchi with whole wheat flour?
Yes! This recipe calls for freshly milled whole wheat flour, which works perfectly when paired with soft, fluffy potatoes. It adds a nice flavor profile and extra nutrition.
Can you freeze homemade gnocchi made with whole wheat flour?
Yes. To freeze the homemade gnocchi just lay them out on a parchment lined baking tray so they don’t stick to each other, then transfer to a bag or freezer container. Cook straight from frozen—no need to thaw.
More From Scratch Meals from the Homestead
Homestyle Corn Chowder with Bacon
Einkorn Sourdough Chicken Pot Pie
Freshly Milled Whole Grain Gnocchi
Soft, pillowy homemade gnocchi made with freshly milled whole grain flour is a hearty, nourishing meal. This from-scratch recipe uses just a few simple ingredients to create tender gnocchi you can enjoy plain or with your favorite sauce or soup all year long.
Ingredients
- 2 large Yukon gold or russet potatoes (or 4-6 small ones)
- Just over 3/4 cup hard red or white wheat berries (about 1 cup of freshly milled flour)
- 2 tsp salt
- 1 tsp garlic powder
- 1/4 cup finely grated parmesan cheese
- 1 egg
- 1 tsp Italian herbs (optional, for garnish)
- Extra flour for rolling out
Instructions
- Preheat the oven to 400 degrees. Wash the potatoes but do not peel them. Poke holes in the potatoes with a fork and roast them for 45 minutes to 1 hour, or until soft to the touch.
- Meanwhile, add all the rest of the ingredients to a medium mixing bowl and set aside.
- When the potatoes are done, take them out and let cool until easy to handle. Then either peel them (if they are russet) or just leave the skins on if you don’t mind the skin in the gnocchi.
- Use a potato masher or fork to mash the potatoes until soft into a separate bowl.
- With a hand mixer or stand up mixer, gradually add the flour mixture into the potatoes and mix until combined. Use your hands to squeeze it all into a dough ball. Be careful in case the potatoes are still hot!
- Lightly flour a clean work surface. Cut the dough into 6 equal parts with a bench scraper or knife.
- Take each dough part and roll it into a large rectangular log shape, about 1 inch in diameter.
- Using the bench scraper or knife, cut the gnocchi pieces one at a time, about 1 inches long each. Work through each dough piece until all the gnocchi has been cut.
- You may store the gnocchi at this point in the freezer if desired, or put it directly into boiling water for 2-3 minutes until cooked completely. Boil about 1/3 of the gnocchi at a time so that they don’t stick together in water. Strain just like you would for a pasta. Serve and enjoy!
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 333Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 42mgSodium: 1053mgCarbohydrates: 65gFiber: 6gSugar: 2gProtein: 12g
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