Potato Gnocchi with Butter and Herbs Recipe

Rating 5.0
| 1
| Last Updated on September 19, 2023
Potato gnocchi are made of light, pillowy potato dough that is fun to make with your family and friends! You can then either freeze them for a later date or immediately look them in butter for a delectable dinner that looks more time-consuming than it really is.
Utensils Dinner
Globe Italian
7
ingredients
17
steps
55
minutes
Chef Nick began his culinary career in fine dining and has worked in three different Michelin-starred restaurants, one of which earned a star when he was part of the kitchen team. He also has experience hosting private dining events and catering for A-list celebrities in Los Angeles. Chef Nick is currently an executive chef and culinary instructor well-versed in a variety of cuisines, including French, Italian and Thai.

Ingredients

Servings:
2
1 lb
russet potatoes
canola oil, as needed
1 cup(s)
all-purpose flour, sifted, divided
2
egg yolks, beaten
salt, to taste
1 tbsp
unsalted butter
minced parsley, optional
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Directions 17 steps | 55 Minutes

Step 1

Prepare the potatoes. Preheat the oven to 350°F. Stab each potato with a fork multiple times and place them on a sheet pan.

Potato Gnocchi with Butter and Herbs Recipe: Prepare the potatoes.
Step 2

Drizzle a little bit of canola oil over the potatoes and bake until fork-tender, about 1-2 hours, depending on the size of the potatoes. (See notes 1.)

Potato Gnocchi with Butter and Herbs Recipe: Drizzle a little bit of canola oil over the potatoes and bake until fork-tender, about 1-2 hours, depending on the size of the potatoes.
Step 3

Once the potatoes are done, use a paring knife to immediately peel the skin.

Potato Gnocchi with Butter and Herbs Recipe: Once the potatoes are done, use a paring knife to immediately peel the skin.
Step 4

Pass the skinless potato through a food mill, ricer or fine mesh strainer. Cool slightly.

Potato Gnocchi with Butter and Herbs Recipe: Pass the skinless potato through a food mill, ricer or fine mesh strainer.
Step 5

Prepare the gnocchi dough. Bring a large pot of heavily salted water to a boil. On a floured work surface, form a large mound with the prepared potatoes. 

Potato Gnocchi with Butter and Herbs Recipe: Prepare the gnocchi dough.
Step 6

Put a generous pinch of salt onto the potato and create an indentation in the center of potato mound, like a volcano. Place the egg yolks in the indentation.

Potato Gnocchi with Butter and Herbs Recipe: Put a generous pinch of salt onto the potato and create an indentation in the center of potato mound, like a volcano.
Step 7

Top with two tablespoons of flour.

Potato Gnocchi with Butter and Herbs Recipe: Top with two tablespoons of flour.
Step 8

Begin to knead the dough together, only add more flour as needed to keep the dough from becoming too wet. The ratio should be more potato than flour.

Potato Gnocchi with Butter and Herbs Recipe: Begin to knead the dough together, only add more flour as needed to keep the dough from becoming too wet.
Step 9

Bring the dough together into a ball and knead for about 5 minutes, going back and forth. If it sticks to the counter, add a touch more flour underneath. The dough ball should be beige with a small tint of yellow. Once the dough comes together, cover and let it rest for about 10 minutes.

Potato Gnocchi with Butter and Herbs Recipe: Bring the dough together into a ball and knead for about 5 minutes, going back and forth.
Step 10

Shape the gnocchi. Divide the dough into two to three manageable pieces. Shape each piece into a ball. 

Potato Gnocchi with Butter and Herbs Recipe: Shape the gnocchi.
Step 11

Roll out a dough ball with both hands into a long rope that is about ½ inch in diameter.

Potato Gnocchi with Butter and Herbs Recipe: Roll out a dough ball with both hands into a long rope that is about ½ inch in diameter.
Step 12

Use a floured bench scraper or butter knife to cut each rope into ½ inch pieces.

Potato Gnocchi with Butter and Herbs Recipe: Use a floured bench scraper or butter knife to cut each rope into ½ inch pieces.
Step 13

Roll each piece into little balls and then run the back of a fork across each ball to create the grooves. Make sure to keep gnocchi slightly floured. (See notes 2.)

Potato Gnocchi with Butter and Herbs Recipe: Roll each piece into little balls and then run the back of a fork across each ball to create the grooves.
Step 14

Cook the gnocchi. Place the potato gnocchi into the boiling salted water. The gnocchi is done when it floats, about 2-3 minutes. Remove with a slotted spoon and shake off excess water and place onto a sheet pan.

Potato Gnocchi with Butter and Herbs Recipe: Cook the gnocchi.
Step 15

Heat a non-stick saute pan until hot. Add one tablespoon of canola oil and the drained gnocchi in a single layer making sure each gnocco is separated. Let cook, undisturbed, for 1 minute then sauté until golden brown.

Potato Gnocchi with Butter and Herbs Recipe: Heat a non-stick saute pan until hot.
Step 16

Finish by tossing the gnocchi with one tablespoon of butter. Season to taste with salt and pepper. 

Potato Gnocchi with Butter and Herbs Recipe: Finish by tossing the gnocchi with one tablespoon of butter.
Step 17

Garnish with minced parsley for color. Enjoy!

Potato Gnocchi with Butter and Herbs Recipe: Garnish with minced parsley for color.

Notes:

  1. If desired, potatoes can be cooked ahead of time.
  2. Uncooked gnocchi can be frozen to be cooked at a later date. 

Nutrition Per Serving
View All
CALORIES
539
FAT
14.4 g
PROTEIN
13.6 g
CARBS
89.4 g
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1 Comments
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Sarah D.

Sarah

25 Jul 2022

You can't go wrong with fresh gnocchi cooked in butter with parsley. Love this recipe!

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