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Home > posts > 2010 > 09 > 20100910_231716_homemade-whole-wheat-gnocchi-and-sauteed-spinach-and-mushrooms.html

Homemade Whole Wheat Gnocchi and sauteed Spinach and Mushrooms

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I wanted to try something Italian and a bit more challenging. Since I saw this recipe (halved) recently, I figured I would give it a try. Honestly, it wasn't incredible. Lacked a bit of flavor but may not be too far from "real" gnocchi.

It was only mildly successful. First, I made a few substitutions of egg beaters for eggs and whole wheat flour.

I needed a LOT of flour and even then I am still not sure it was enough. I think I know the issue. The recipe calls for boiling potatoes and then peeling and cutting them. I pealed, cut and then boiled them to save time. I think this made them absorb too much water.

A trick I figured out to make them was to roll them to the long log the right thickness and then press with a fork with a small space between. Definitly not as nice as rolling each one, but much faster!

As for the spinach and mushrooms, this was my first total failure. I think I forgot that added salt already (maybe more than once) and what was a lot of work (peeling the mushrooms), ended up a salty mess. Also, it was the truffle salt so I may not have been accustomed the how much to use.

Points for Gnocchi. I halved the recipe and it made 3-4 servings.

1.5 lb Yukon Gold potaotes...10

~1 cup whole wheat flour...440/2/16

egg Beaters...>1

So each serving is about 2.5 for the potatoes, around 1.5 for flour and almost negligible for egg. Pretty low. And in the future, it needs less flour


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Original WP Post ID: 344

Original WP Pub Date: 2010-09-10_231716