Whole Wheat Gnocchi

This whole wheat gnocchi recipe is so simple.  The whole wheat flour brings a hearty texture and the taste is almost nutty.  In addition, I added a few tablespoon of tomato paste to give it some color .  I served my gnocchi with sautéed cherry tomatoes, chestnut mushrooms, basil, and a teaspoon of black truffle salsa (as well as a simple roasted salmon). However, serve it with your favorite sauce for a wonderful fall dish that is both rich in fiber and flavor!





Makes:  4 servings

Ingredients

1 pound potatoes (roughly 3 potatoes)
1 egg
1 cup whole wheat flour
1/2 cup all purpose flour
salt
3 tbsp tomato paste (optional)

Directions

1.   Bring a large pot of water to a boil.  Add potatoes with skin on.  Cook for about 45 min until cooked through.
2.   Drain potatoes in sink and peel the skin off using a spoon and a hand towel.
3.   Mash the potatoes in a large bowl using a potato masher. Mash until smooth. Add a pinch of salt.
4.   Add egg and mix thoroughly into the mashed potatoes.
5.   Slowly add in whole wheat flour.  Mix well.
6.   Add white flour and mix further to form a dough.  (you may need additional white flour)
7.   Optional:  add tomato puree to dough to add color
7.   Dust a work surface with flour.  Roll out dough into 3 balls.
8.   Create long sausage shapes with your 3 individual dough balls.
9.   Take a knife and cut dough into small even squares.
10.  Place finished gnocchi onto a flour dusted tray.
11.  When ready to cook, place gnocchi in boiling water and cook for 2 minutes.
12.  Serve immediately with your favorite sauce or saute with your favorite vegetables.