Rustic Gnocchi

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You don’t need to peel potatoes or strong-arm them through a potato ricer to make light, tender, potato gnocchi.  Just relax, and follow these easy instructions for Rustic Gnocchi.  First, you’ll make mashed potatoes from the whole potato, including the peel.  Then you’ll add whole-grain flour, for more nutrition than traditional white flour, and for added rustic charm.   Then you’ll roll the dough and cut it with a pizza wheel.  Ta-dah!  You’ve made the Rustic Gnocchi.  You’re now ready to cook and top with your favorite sauce.   Appreciate the zen that is rustic gnocchi.

If you’d like to make the traditional gnocchi shape, here are two videos that show you how.


After you have the shape you like, drop them into boiling, salted water as per the same instructions below.  And send us a picture!  We’d love to include it in the recipe below.

Rustic gnocchi

Rustic Gnocchi

By January 25, 2014


  • 25 oz - red skin potatoes, skins left on
  • 1/4 cup - soy milk, plain and unsweetened
  • 4 cups - whole wheat flour
  • 1 26 oz jar - oil-free pasta sauce


  1. Prick the skins of the potatoes with a fork and place on a microwave-safe plate. Microwave on High for 10-15 minutes (times will vary depending on the power of your microwave and the size of your potatoes). Check occasionally to see if the potatoes are tender, by inserting a sharp knife into the center of each potato. Smaller potatoes will cook faster so you can remove them once they are tender, and continue cooking the larger potatoes.
  2. When all the potatoes are done, cut them into bite-size pieces - this will make them easier to mash. Using your electric mixer, beat the potatoes on medium speed for about 1 minute, pour in the soy milk, then continue beating until creamy, about 2 minutes. Small bits of potato and skins will remain intact, and that's ok.  That adds to its rustic charm.
  3. While mixing on medium-low speed, gradually add the whole wheat flour until well incorporated.
  4. Start a large pot of salted water to boil. On a work surface lightly dusted with flour, roll out half the dough to about 1/4" thick. Using a sharp knife or pizza wheel, cut the dough into triangles of desired size. Drop them into the boiling water and wait until they float to the surface before removing them to a strainer to drain. Repeat with the remaining dough.
  5. Serve, topped with your favorite pasta sauce.


Nutrition Information

Nutrition (per serving): 514 calories, 84% calories from carbohydrates, 13% calories from protein, 3% calories from fat, 17.3g fiber.

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