Nutritionist Approved Homemade Gnocchi!

Having grown up in an Italian family, I definitely LOVE my pasta! And there's nothing better than homemade pasta - NOTHING!

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Typically, homemade pasta is made with refined white flour - an ingredient I prefer not to put in my body. It's void of any nutrition, it's incredibly inflammatory and in my opinion not worth eating.  So this is where the Holistic Nutritionist in me kicks in! 

The other day, I was inspired watching Michael Smith on The Food Network.! He was making Gnocchi from scratch. The recipe was so simple, I knew I could easily make a few minor healthy adjustments and indulge my craving for homemade pasta!

And that's how I met myself in the middle. I took an old favourite and gave it a healthy "nutritionist - approved" spin! The recipe I used was for 2 and made plenty! We had leftovers for lunch the next day and we decided to freeze a bunch to have for dinner on another night. Gotta love that!

Ingredients

  • 3 large baking potatoes
  • 3 eggs, lightly whisked
  • 3 cups spelt flour (you could easily use another flour in place of Spelt)
  • Sprinkled sea salt and freshly ground black pepper, to taste
  • 1/2 teaspoon nutmeg
  • Olive oil

Directions

  1. Bake the potatoes until theyโ€™re fork tender - about an hour. Scoop the flesh out of potatoes and put into a large bowl. Let coolfor 10 min.
  2. While the potatoes are still a bit warm add the eggs (DON'T add the eggs to the piping hot potatoes - the heat will cook the eggs), 2 cups of the flour, salt, pepper and nutmeg. Stir and knead until a dough forms, adding more flour if it seems too sticky.You may not need all the flour called for as potato sizes vary. Be careful not to add too much flour, or the gnocchi will be too dry.
  3. Divide the dough into 4 even pieces and roll each piece into a 1โ€ wide โ€˜snakeโ€™. Cut the long โ€˜snakesโ€™ into1โ€ pieces.
  4. Heat a large pot of water to boiling and salt the water. Drop the gnocchi into the boiling water and let them cook for 2-3 minutes, until they float to the surface. Once they float - they're ready! Drain well. Serve with sauce of choice (tomato, pesto, brown butter) OR (optional)
  5. Heat a tbsp of olive oil over med heat and add the gnocchi - lightly pan fry the gnocchi on each side to get a golden brown! This will give the gnocchi some texture and then add them to your sauce.

I have ZERO doubt these will be a hit! Enjoy!

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