Bonnie Stern’s Potato Gnocchi

Food Network Canada
8 servings

Excerpted from Friday Night Dinners by Bonnie Stern

Even though gnocchi are Italian (Biba Caggiano taught me how to make the best gnocchi ever), this is a great recipe to include in a local dinner. Use an old-fashioned food mill or ricer for perfectly smooth mashed potatoes. You could also make this using half celeriac, squash or sweet potatoes.



lb(s) baking potatoes (about 4)
Tbsp salt
1 ½
cup all-purpose flour
cup butter or vegetable oil
fresh sage leaves, shredded
Salt to taste


Step 1

Bake potatoes in a preheated 400°F (200°C) oven for 1 hour, or until very tender. Cut into quarters and cool slightly. Peel and put through a food mill or ricer. Stir in salt.

Step 2

While potatoes are still warm, knead in flour 1/2 cup (125mL) at a time. Knead until dough is only slightly sticky.

Step 3

Divide dough into four pieces and roll into ropes about 3/4 inch (2cm) thick. Cut into 1-inch (2.5cm) pieces and roll each piece along the tines of a fork (to create indentations to hold the sauce).

Step 4

Place gnocchi on a baking sheet lined with a floured tea towel and refrigerate for up to a day.

Step 5

Bring a large pot of salted water to a boil. Add gnocchi and cook for about 3 minutes, or until they all come to the surface and water returns to a boil. Cook for 2 minutes longer. Drain well.

Step 6

Toss immediately with butter, sage and salt.

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