Spelt gnocchi with Grana Padano cream

Name: Spelt gnocchi with Grana Padano cream
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4
Ingredients: Whole grain farro flour 3 ½ cups; Water 2 ½ cups; Fine salt ¾ tsp; Grana Padano PDO cheese (aged over 20 months) for grating 10.5 oz; Fresh liquid cream 1 cup; Black pepper to taste; Thyme for garnish to taste

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Vegetarian

Difficulty: Average
Prep time: 40 min
Cook time: 10 min
Serving: 4

PRESENTATION

Spelt gnocchi is such a fun twist—really!—on the classic Northern Italian dumpling. Instead of the usual potatoes, you're using the ancient grain, farro. And you know what? If regular gnocchi feels like a hassle, you’ll love this. No boiling or mashing potatoes! Instead, this spelt gnocchi has a tender and slightly nutty flavor—so so good!—thanks to the whole grain. It adds texture and that earthy taste we all love.

Plus, the Northern Italian roots shine through with a super creamy Grana Padano cream sauce. Perfect for scooping up every last bit. I mean, come on, who doesn’t love that? Sourced right from the Po Valley, Grana Padano DOP brings authentic Italian flavor. It’s a tad sharper and less salty than Parmigiano, giving this homemade gnocchi recipe its own special twist.

And look, if you’re into warming, moist comfort food, this dish is a total winner—especially on chilly days. The sauce melts right into the gnocchi, making each bite extra silky and rich without feeling too heavy. Some regions mix in other cheeses or add fresh herbs, but the Italian cheese sauce with Grana Padano is what really brings it together.

What’s cool is how this healthy gnocchi recipe feels both familiar and fresh. The spelt gnocchi is heartier, more filling than usual, and stands up well to the sauce. And those golden, soft bites with a fantastic cheesy finish? Seriously good. If you are looking for something different from basic pasta, this whole-grain take on Italian dumplings keeps things interesting and super comforting.

Thing is, it’s a great way to enjoy those classic Northern Italian flavors with less fuss, and a bit more nutrition from the farro. Plus, it's one of those nutritious Italian dishes that still feels like a treat. Whether you’re at the kitchen table with family or friends, this dish isn’t just food—it's like a slice of Northern Italy on your plate. Brings warmth and a touch of tradition to any meal. So delicious.

INGREDIENTS

Whole grain farro flour 3 ½ cups (400 g)

Water 2 ½ cups (600 g)

Fine salt ¾ tsp (4 g)

For the Grana Padano cream: Grana Padano PDO cheese 10.5 oz (300 g) - (aged over 20 months) for grating; Fresh liquid cream 1 cup (225 g); Black pepper to taste; Thyme to taste - for garnish

Preparation

How to prepare Spelt gnocchi with Grana Padano cream

To prepare the spelt gnocchi with Grana Padano cream, start with the dough. In a pot, pour the water, add the salt 1, and bring to a boil. When it is boiling, pour the flour all at once and immediately stir with a wooden spoon 2. Keep stirring for 3 - 4 minutes until the dough is dry enough and a film forms all around the sides and on the bottom of the pot 3.

Transfer the mixture to a work surface 4 and let it cool just enough so that you don't burn yourself. In fact, the dough needs to be worked while still warm. Tear off a portion of the dough and form ropes with your fingers 5. Then cut into pieces of about an inch using a scraper or a smooth blade 6.

Dust the gnocchi board with a little whole wheat flour and roll the pieces to get the ridged gnocchi 7. As you make them, place them on a cloth laid on a tray 8. Continue in this way until the dough is finished, and set them aside for now 9.

Focus on preparing the Grana Padano DOP cream: pour the grated cheese into a saucepan along with the cream, which is being heated gently 10. Stir continuously 11 until the cheese has melted 12.

While preparing the cream, you can also cook the gnocchi. Drop them into a pot of boiling salted water 13. As soon as they float, drain them 14 and drop them into the dressing 15.

Mix gently 16 to flavor, then season with a grind of pepper 17 and serve your spelt gnocchi with Grana Padano cream garnished with some thyme leaves 18.

Storage

Once the spelt gnocchi with Grana Padano cream are ready, it is recommended to consume them immediately, and any form of preservation, including the cream, is discouraged. However, what you can do is freeze the gnocchi once formed: keep them on a small tray and freeze them for about half an hour before putting them in a bag and placing them back in the freezer.