Potato Gnocchi with Butter and Herbs Recipe

Rating 5.0
| 1
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
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.


1 lb
russet potatoes
canola oil, as needed
1 cup(s)
all-purpose flour, sifted, divided
egg yolks, beaten
salt, to taste
1 tblsp
unsalted butter
minced parsley, optional

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.

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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.)

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Step 3

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

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Step 4

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

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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. 

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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.

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Step 7

Top with two tablespoons of flour.

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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.

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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.

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Step 10

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

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Step 11

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

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Step 12

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

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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.)

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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.

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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.

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Step 16

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

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Step 17

Garnish with minced parsley for color. Enjoy!

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  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
14.4 g
13.6 g
89.4 g


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Sarah D.


25 Jul 2022

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

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