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Potato gnocchi with wholemeal flour


Waiting for Thursday, homemade wholemeal gnocchi with sautéed mushrooms. Warm, soft and tasty, a typically autumnal dish that pleases everyone, young and old.
Homemade gnocchi are even better and have a completely different flavour, there is little you can do. Preparing them is really simple: potatoes, flour and you're done! To obtain good gnocchi, the quality of the potato is very important: choose the right potato, the older ones are the best as they contain less water and are more floury. Today we offer you a version with an unusual taste, with wholemeal Timilia durum wheat semolina flour, from “I Fornai Siciliani”, which with its strong and tasty taste makes this recipe a real delight. They are perfect for any occasion and lend themselves to any seasoning: meat, fish and vegetables. For the recipe you only need a few ingredients, let's see how.


Kitchen Italian, Mediterranean
  • 400 g old harvest potatoes
  • 160 g organic Timilia durum wheat wholemeal flour The Sicilian Bakers
  • sale q.b.
  • extra wholemeal flour for the pastry board

For the seasoning

  • 360 g Champignon mushrooms or mixed: porcini mushrooms, chanterelles, honey mushrooms
  • organic extra virgin olive oil to taste Lo Castro
  • 2 garlic cloves
  • parsley to taste
  • sale q.b.
  • pepe q.b.
  • After washing the potatoes, place them in a pan with cold water until they are completely covered. Alternatively you can steam them.

  • Place the pan on the heat; when the water starts to boil, set the heat to minimum to prevent the skin from splitting and the potatoes from absorbing water. Salt to taste and leave to boil for approximately 25-40 minutes, taking into account the size of the potatoes. They should be tender. To check the cooking it is advisable to use a wooden skewer: if you do not feel any resistance up to the center of the tuber, the potato is cooked.

  • As soon as they are cooked they should be peeled while still hot, using a fork and a knife to avoid burning.

  • Mash them immediately with the potato masher (avoiding the food mill which would make them sticky), dropping the puree onto the pastry board, where they will be left to cool. They won't have to cool completely.

  • Make a well with the puree, add a pinch of salt and little by little the sifted 00 flour, working quickly with your hands and kneading well. You should obtain a smooth dough that is not too sticky. When it comes away from your hands and the cutting board, the dough will be ready. Remember: before adding more flour, make sure it is 100% absorbed.

  • Once you have obtained a compact and soft dough, divide the dough in two, form sausages and cut out cylinders of 2 cm in diameter. From each cylinder, with the help of a tarot or a smooth-bladed knife, cut portions of dough 2-3 cm long, thus obtaining the famous smooth gnocchi.

  • To obtain the classic rigagnocchi instead, you need to press with your thumb in the center of each piece of pasta and pass it on the appropriate rigagnocchi.

  • During preparation, line up the gnocchi on kitchen towels or lightly floured trays, to let them dry until ready to cook. When it's time to bake them, remove the excess flour.

  • In the meantime, prepare the sauce: add the oil to a pan, add the chopped garlic and the cleaned mushrooms cut into slices. Fry them and brown them for about 3 minutes over high heat, until they are soft and golden.

  • Season with salt, pepper and add the chopped parsley, keeping some aside.

  • Meanwhile, cook the gnocchi in plenty of salted water over medium heat, letting them slide after having collected them in the cloth on which they were spread. Once immersed in boiling water, they should be turned gently.

  • They will be cooked as soon as they come to the surface. Using a slotted spoon or a spider, drain them and immediately transfer them to the sauce with the sautéed mushrooms. Sauté and brown them for a few minutes, stirring gently with a wooden spoon. If necessary, add a drizzle of oil.

  • Finally, add the reserved parsley and serve immediately.

If you want to make your dish even richer and more delicious, add some steamed and diced pumpkin mushrooms in the last 2 minutes of cooking.

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