If you’re looking to make pasta from scratch but you don’t have a pasta machine or even a stand mixer, I’ve got a recipe for you! Gnocchi is a type of pasta normally made with potatoes but thanks to my friend Allie, she shared with me a recent recipe for gnocchi from Gourmet.com. This gnocchi recipe highlights ricotta cheese as a major component and even better is that the gnocchi is much lighter than the traditional potato version. From the original recipe, I only adapted the flour by using whole wheat flour instead of all purpose.
2 large eggs, lightly beaten
1 1/2 cups grated Parmigiano-Reggiano (3 oz), divided
1/4 teaspoon grated nutmeg
1 1/4 cups whole wheat flour
water for boiling
Add flour, stirring to form a soft, wet dough.
To serve this gnocchi, I tossed it with a light marinara sauce and garnished with fresh basil.
I’m also submitting this to the special Presto Pasta Night 100! hosted by Ruth of Once Upon a Feast. Be sure to check out the round up at the end of the week! 
Mmmm… those look delicious!
Wow – looks SO GOOD!
Looks delicious! I’ll definitely try these!
This looks so good! I love this twist on gnocchi!
This looks good…and healthy!
This recipe looks delicious! I like how it seems easy enough for me to do!!
Great dish, thanks for sharing with Presto Pasta Nights.
So yummy! Not to mention some whole grain goodness :).
I adore gnocchi! Thanks for the great idea to make wholewheat. I’ll have to give this a go sometime!