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You are going to love these rustic version of gnocchi made with spelt flour. This is a twist on classic gnocchi, as here we usewhole grain spelt flour which makes these gnocchi super delicious and healthy.
One of the best ways to server these gnocchi is just to toss them in a butter on a frying pan until golden. So comforting!
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How to make the gnocchi dough
- Making these rustic gnocchi is easy. The base of gnocchi are potatoes which are cooked in their skin. Choose OLD STARCHY POTATOES which are the best for gnocchi as they contain more starch and gnocchi will be light and fluffy.
- Cook them whole in a large pot of water, then peel of their skin then pass through potato ricer (you can also do this with a potato masher). Place potatoes on a work surface, season with salt, sprinkle the spelt flour on the top then add an egg.Spelt flour with its
- dark flecks gives gnocchi rustic appearance and slightly nutty taste.
Gently mix everything to make a soft gnocchi dough.Don't add too much flour to the dough, otherwise the dough will be too heavy and gnocchi will be tough.
Shaping the gnocchi
Divide the dough into 4, then roll each piece into a long rope and cut into 2.5cm pieces using a dough scraper or a knife. Press each piece with a back of fork to make nice ridges - this is for nicer look as well as keeping the sauce later on. Place gnocchi on floured tray or plate to avoid sticking.
Your gnocchi are done - cook them immediately or freeze for later use. You can keep them in the fridge for only short time, about 30 minutes, otherwise they will become soggy.
How to cook homemade spelt gnocchi
Gnocchi are cooked in a large pot of salted water. Once the water start to boils, drop 5-6 gnocchi in the water. When cooked they will rise to the surface. Drain them using a slotted spoon and place in a bowl. Serve immediately with your favourite sauce.
Storing spelt gnocchi
You can serve freshly made gnocchi right away or within a couple of hours (refrigerate them), or you can freeze them for later use. Arrange gnocchi on abaking sheetand freeze until they are hard to touch, at least one hour.
Transfer them to zip-top bag and freeze for up to two months.When you're ready to use them, DON'T DEFROSTgnocchi or they'll lose their shape as they cook.
Instead, throw the frozen gnocchi straight into the boiling water.
A few more pasta & gnocchi recipes to try:
- Homemade Malloreddus Pasta
- Sweet Potato Gnocchi
- Homemade Potato Gnocchi
- Linguine With Tuna Tomato Sauce
- Gnocchi with Sausage and Lemon
MAKES: 4 servings
COOKS IN: 1 hour
LEVEL: Moderate
INGREDIENTS
- 700gstarchy potatoes(1.5 pounds), 7-8 medium potatoes
- 105gwhole spelt flour(3/4 cup+2 tbsp)
- 1 egg
- 1/2 teaspoon salt
Handy equipment:
Medium Pot|Potato Masher|Dough Scraper
METHOD
- Place the unpeeled potatoes in a medium pot and cover with cold water. Bring to the boil, lower the heat and cook for about 30-35 minutes or until a fork can be easily inserted in the potatoes.
- Remove from the heat, rinse the potatoes under the cold water to cool them, then drain well. Remove the skin from the potatoes using a vegetable peeler or a small knife.Mash the potatoes using potato ricer or potato masher.
- Place on a work surface and sprinkle overthe spelt flour and season with salt and pepper. Make a well in the centre and break an egg. Very quickly mix everything and form a soft dough.
- Divide the dough into 4 pieces and roll out each into a sausage about 2cm thick. Using the dough scraper or a knife cut each log into 2.5cm pieces. Press each piece with the edge of a fork to create ridges. Place gnocchi on a lightly floured surface and leave for about 10-15 minutes.
- Cook gnocchi in a large amount of salted water until they rise to the surface (1-2 minutes). Remove them from the water using aslotted spoon and serve with your favourite sauce.
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CATEGORIES: , Italian Inspired,
Potatoes
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