Wholeome Gnocchi recipe

homemade wholemeal gnocchi recipe

Gnocchi.. soft little pillows of potato. My food soul mate; my oldest love. Gnocchi is the comfort food for me and always has been. Nothing can come between a good gnocchi recipe and I and I’ve recently mastered the art of homemade gnocchi.

homemade gnocchi 7 cropped

It isn’t picture perfect (yet) and the pieces are still different shapes and sizes but it’s made with love and that’s what counts. It’s also made with wholemeal flour so I can eat more of it.. muhaha.

I have perfected my wholemeal gnocchi recipe so it doesn’t fall apart though and thats what matters! 

homemade wholemeal gnocchi recipe

Making gnocchi at home isn’t as daunting as it sounds and I was pleasantly surprised the first time I made it. It’s a lot easier than making pasta or bread so if you can do that, you can make gnocchi. If you’re up for an adventure in the kitchen then this is a recipe for you! Come on…

homemade wholemeal gnocchi recipe

It’s also a lot cheaper, you know exactly what is in the gnocchi and you feel like a kitchen boss once completed. 

I decided to make a roast pumpkin and spinach sauce to go with my gnochcci. One thing I’ve learnt about cooking is sometimes less is more.  A simple drizzle of olive oil and a generous sprinkle of freshly grated parmesan was all this needed. 

homemade wholemeal vegetarian  gnocchi recipe

Have you ever made gnocchi at home? I’d love to hear your thoughts. Let me know in the comments below.. they make me feel all warm and fuzzy! 

homemade wholemeal gnocchi recipe

I hope you have a wonderful day, Bec x

Wholemeal Gnocchi
Serves 4
Wholemeal gnocchi recipe to make gnocchi at home
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  1. 4 Desiree potatoes, peeled and quartered
  2. 1 3/4 cups wholemeal flour + more for dusting
  1. Peel and quarter the potatoes
  2. Bring a large pot of salted water to the boil. Boil the potatoes until tender. Do not poke too much - they will become water logged
  3. Once potatoes tender - drain and mash thoroughly. You can use a potato ricer for a finer mash but I get away with mashing intensely and then fluffing with a fork
  4. Lightly flour the bench, add the mash potato onto the bench and make a hole in the middle
  5. Add the flour and slowly mix into the potato. Within a few minutes it should be forming a dough
  6. Knead the dough for 2-3 minutes. If it's quite sticky add some more flour.
  7. Cut the dough ball into 4 quarters
  8. Roll each quarter into a long thumb sized 'ropes'
  9. On your floured surface, cut each piece with a lightly floured knife or fork and roll over the back of a fork to create the indents.
  10. To cook
  11. A cup at a time, drop the gnocchi into boiling water until the gnocchi has risen to the top. Let float at top for 15 seconds then remove with a slotted spoon and drain.
  12. Mix with sauce once remaining of dish has been cooked.

(30) Comments

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  6. I love gnocchi too and your’s looks delicious! I really should try make it myself one time

    1. Why thanks! It’s quite an adventure but I am hooked!

  7. Whoa. I can’t believe there’s no egg or water or any other binder in this dough. I must try it! Gnocchi is a love of mine too.

    1. They seem o hold together really well! I am a bit scared to try it with egg but howabout we swap? I’ll add egg and you try without!

  8. This is one of those things that I am always meaning to do and never actually get around to doing. I didn’t realise how simple it was though. You’ve inspired me to give it a crack! Thanks so much for linking up with our Fabulous Foodie Fridays party! xx

    1. Its not too difficult and the kitchen boss feeling is well worth it!

  9. I’ve done gnocchi before, but never a wholemeal version, so this really appeals. Yes, you really do feel like a “kitchen boss” when you make your own gnocchi — so crazy good, and so versatile. Right on!

    1. I’m glad you understand!!!

  10. Oh yeah I do love a good gnocchi – last time I made it I slowly braised some leeks and just topped the gnocchi with leek and cheese. So good. And its not hard! I love making gnocchi, mainly because I like using the potato ricer and making a play dough type mess of my bench


  11. Yum Bec. I love gnocchi. The wholemeal flour is inspired

    1. Legend! Let me know if you make it, I love seeing pics 🙂

  12. I took an Italian class at Spicer’s and one of the dishes was gnocchi. I love making and eating those little pillows of joy. I think it’s time I tried it again.

    1. Well you can understand my love then! That sounds like SO much fun!

  13. That looks so delicious! I’ve never made wholemeal gnocchi, only regular so I’m really intrigued to try this! 😀

    1. I just used wholemeal so i could say it was healthier and eat more.. hehe.

  14. That looks so good, I’m going to attempt gnocchi soon, but have to work my nerve up first!

    1. DO IT! It’s not too scary. My first lot didn’t look the best but tasted just fine, I empower you!

  15. Oh yum, pillowy goodness! Such a clever little fox 😉

    1. I could happily sleep on a bed of soft gnocchi!

  16. Brilliant making gnocchi is actually on my long to do list of things to attempt, so this post is a perfect! I agree its definitely a comfort food. Cant wait to try this.

    1. It soothes my soul! Let me know if you end up making it x

  17. Harmie says:

    Hi Bec
    A tip I got was to boil the potatoes with the skin on, when softer , drain and cool. Then peel and and mash with flour. It keeps the potatoe from getting waterlogged.

    1. AMAZING! Thank you, I shall do that next time xxx

  18. I’ve tried gnocchi before, but it was a bit of a hot mess…I needed like 3 batches to get enough pieces to create a meal! I had it with a homemade pesto and chorizo, so at least the sauce was yum.

    1. My first time wasn’t too crash hot but then I got a rhythm and now I can actually make enough to serve 4. It is a bit of an effort though!

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