Place the washed whole potatoes into a pot, unpeeled. Cover them with water and bring to a boil, then reduce heat and let them simmer for around 30 minutes or until potatoes are cooked.

Once they have become soft, drain the potatoes and let them cool for a few minutes, then peel them. 

Place the peeled, warm potatoes in a bowl and mash them until smooth. This works best with a masher or a fork. Don’t use a food processor or blender!

Add the whole wheat flour incrementally to the mashed potatoes and start kneading until you get a nice homogenous dough without overworking the potatoes. Don’t forget your pinch of salt! 

You should end up with a soft, not too sticky dough and all of the flour should be absorbed by the potatoes. Depending on the potatoes you use and how well they were cooked and mashed, you may need a little bit more or less flour.

Cover the bowl with a towel and let the dough rest for about 10 minutes. Then, divide the gnocchi dough into 4 parts. 

Thoroughly flour a clean workspace and your hands, then grab one of the changes and roll it into a long rope, about 1-inch in diameter. Repeat with the rest of the gnocchi dough.

Cut each rope into 1-inch long pieces to create your gnocchi pillows. You can cook them like that or use a fork to create the traditional ridges.

Meanwhile, bring water to a boil in a large pot. Add about half of the gnocchi and boil them for 2-3 minutes until they start floating to the top.

Remove the cooked gnocchi with a slotted spoon and put them into a bowl or on a plate. Add the rest of the uncooked gnocchi to your boiling water for 2-3 more minutes.

Once all of the whole wheat gnocchi are cooked, divide them into bowls and serve with your favorite sauce.