Whole grain gnocchi with fresh sage and paprika on a white plate

Wholemeal Gnocchi with Sage and Olive Oil

Name: Wholemeal Gnocchi with Sage and Olive Oil
Total time: 60 min
Yield: 4 Portions
Cuisine: Italian
Ingredients: 350g Potatoes, floury; 2 Egg yolk; 100g Wholemeal spelt flour; 3tbsp. Olive oil; 150g Bell peppers; 2tsp. Fresh sage leaves, chopped; 1pinch Nutmeg, Ground; 1pinch Sea Salt, Coarse; 1pinch Pepper Black, Ground

40—60 Min

Nutmeg, Ground

Homemade gnocchi always taste better — after all, more love has gone into them! Making them requires a small amount of skill, but even amateur chefs can have them ready in a matter of minutes. The essential oils from the sage leaves blend perfectly during cooking to add a truly delicious flavor to the gnocchi.

Ingredients 4 Portions

350 gPotatoes, floury
2 Egg yolk
100 gWholemeal spelt flour
3 tbsp.Olive oil
150 gBell peppers
2 tsp.Fresh sage leaves, chopped
1 pinchNutmeg, Ground
1 pinchSea Salt, Coarse
1 pinchPepper Black, Ground

Preparation

1
Boil the potatoes in salted water with the skin on, cook until al dente and peel.
2
Press the potatoes through a ricer and, while still warm, mix well with the egg yolk, nutmeg and sea salt.
3
Shape the dough into small rolls. Cut these rolls into approx. 2-cm-long pieces and roll over a fork or gnocchi board.
4
Add the gnocchi to boiling salted water and leave them to boil until they float to the surface. Lift the gnocchi out of the water and allow them to cool on a tray that has been lightly greased with olive oil.
5
Dice the bell pepper.
6
Heat the olive oil in a pan and quickly fry the bell pepper. Add the gnocchi and chopped sage and fry for 2–3 minutes.
7
Season with sea salt and ground pepper and enjoy.