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.

Vegetarian Bolognese (Ragu) Sauce

We do love our meat sauces in this household, but ground meat sauces often equal high in fat & calories.  I created a perfect vegetarian bolognese that will satisfy even the pickiest of carnivores.   Serve with your favourite pasta and italian wine (we chose a lovely brunello) for a great weekend dinner with the family.

Makes:  8 servings

Vegetarian Bolognese Sauce

Ingredients

1 red onion, finely chopped
1 carrot, finely chopped
2 sticks celery, peeled and finely chopped
1 1/2 cups (roughly 300 grams) of soy crumbles or meat alternative (I use Quorn mince)
1/4 cup of red wine
1 cup tomato passata
2 vegetable stock cubes in 2 cups of boiling water
1 bay leaves
1 teaspoon smoked paprika
Extra virgin olive oil
2 tablespoon of finely chopped fresh basil
Parmesan, grated (Optional)

2 pounds of your favourite dried whole wheat pasta

Directions

1.  Put a large pan on medium heat.  Add 1 tablespoon olive oil.  Then add red onion, carrot, and celery.  Stir together and sweat for roughly 10 minutes with lid on.
2.  Next add your soy crumbles or Quorn to the pan.  Stir occasionally for 5 minutes.
3. Add red wine and keep stirring until the alcohol burns off (leaving a lovely wine flavour).
4.  Add the tomato passata and stir into the sauce, then add vegetable stock/boiling water mixture, smoked paprika and bay leaves.
5. Put on lid and let simmer for at least 3 hours.
6.  When ready to serve. Mix the pasta, sauce, and chopped basil.  Finish with grated parmesan (Optional).