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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 sautéed 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. Definitely 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 potatoes...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
Original Wordpress ID and Date: 344, 2010-09-10_231716