Potato Gnocchi

Gnocchi appears to be the latest ‘in’ food item. Homemade is great and you can change the ingredients and herbs for different, yet exciting flavours.

This recipe will serve 6-7 people


  • 1  1/2 lbs. Russet potatoes scrubbed
  • 1 cup flour (you might need more)
  • 1 large egg yolk, beaten
  • pinch of salt
  • generous pinch of freshly grated nutmeg
  • 1 tbsp. good olive oil

Preheat your oven to 400 degrees. Pierce the potatoes in several places and bake until tender (about 1 hour).

Cool slightly and cut the potatoes in half, scooping out the flesh into a potato ricer. Rice the potatoes on a parchment lined baking sheet and let cool.

Line another large baking sheet with parchment paper. Transfer the potatoes to a large bowl. Add the flour and toss to coat.

Form a well in the center and add the egg yolk, nutmeg and salt,. Stir this with a fork until evenly moistened. “It will look a little shaggy”.

Turn  this out onto a lightly floured surface and knead the dough until it comes together, sprinkling with flour, very lightly, if it is sticky.

Form this dough into a ball and cut into 4 wedges.

Roll the dough between both hands and work surface to form a 3/4 inch thick rope. Cut each rope into 3/4 inch pieces and place on the prepared baking sheet.

Working in batches, cook the gnocchi in a large pot of boiling water until they rise to the surface. Continue to simmer until completely cooked through and tender (about 4 minutes).

Remove with a slotted spoon and transfer to a bowl.  At this step, you can lightly saute until it just starts to turn golden OR just drizzle olive oil and toss to coat.

**You can add 1/2-3/4 cup of pure pumpkin puree and some sage for a different flavour and serve with roast chicken.


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