Buckwheat Gnocchi – A Simple, Rustic Homemade Dish

Buckwheat flour has a quiet, earthy character. It doesn’t seek attention, yet it brings depth, warmth and a sense of comfort to simple dishes. Buckwheat gnocchi are exactly that kind of food – honest, filling and gently grounding. They don’t rush you. They invite you to slow down, work with your hands and enjoy the rhythm of cooking.

This recipe is straightforward and forgiving. Once you understand the base, it becomes something you can return to again and again, adapting it to what you have at home or what the season offers. If you’d like to start with the basics first, you can also take a look at classic homemade gnocchi and then come back to this buckwheat version as a natural next step.

Ingredients (serves 6)

– 500 g buckwheat flour
– 100 g all-purpose flour (type 500)
– 600 ml water
– 1 teaspoon salt

Preparation

Bring the water to a boil and add the salt.
Place the buckwheat flour and all-purpose flour into a bowl. Pour the hot water over the flour and let it sit for a moment, just until the mixture cools enough to handle.

Knead the dough until smooth and compact. Shape it into a ball, cover it, and let it rest in the refrigerator for about 20 minutes. This resting time helps the dough relax and makes it easier to work with.

Once rested, divide the dough into four parts. Roll each piece into long ropes, about 2 cm thick. Cut them into small pieces, roughly 1–1.5 cm wide.

Cook the gnocchi in salted boiling water for about 12 minutes. When they rise to the surface and feel tender, remove them and briefly rinse under cold water.

Serving suggestion

Buckwheat gnocchi pair beautifully with slow-cooked dishes, especially oven-baked goulash or rich, hearty sauces. They also work well simply tossed with butter and herbs when you want something comforting but uncomplicated.

Tip

For softer, more delicate gnocchi, use a slightly higher ratio of all-purpose flour and less buckwheat flour.
If you prefer a deeper, more rustic flavour, lightly sauté the cooked gnocchi in butter until they develop a gentle golden crust.

This recipe was first published back in 2014, and over the years it quietly became one of the most loved on the blog. It’s one of those dishes that people return to again and again — not because it’s complicated, but because it feels familiar, grounding, and honest.

If you’re curious about where it all started, you can find the original Slovenian version here:
👉 Ajdovi njoki – original recipe (Slovenian)
https://www.blazkuha.si/2014/11/ajdovi-njoki.html

And if you enjoy simple dishes rooted in tradition, you might like exploring more recipes from Slovenian cuisine here:
👉 https://en.blazkuha.si/search/label/slovenian%20cuisine