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Potato Gnocchi with Herbs

Potato Gnocchi with Herbs

We think this recipe hits the nail right on the head: gnocchi that are light, but with just enough bite. A spectacular texture worth the trouble. Serves 4 as a first course

SKU 1068-Recipe

  • 4 Serves


  • 2 large russet (baking) potatoes
  • 1 large egg, lightly beaten
  • 1 tablespoon unsalted butter, softened
  • 1 tablespoon minced fresh flat-leaf parsley
  • 1 tablespoon snipped fresh chives
  • 1 teaspoon minced fresh sage leaves
  • 1/2 teaspoon coarse salt
  • 1/8 teaspoon freshly ground black pepper
  • pinch of freshly grated nutmeg
  • 1 cup all-purpose flour


  1. Preheat the oven to 425 degrees. Pierce each potato with a fork several times. Bake potatoes directly on the oven rack for 1 hour, or until completely cooked through.
  2. As soon as the potatoes are cool enough to handle, scrape the pulp into a medium bowl and mash with a fork, or put the warm potato through a ricer. Add the egg and butter, and mash until thoroughly mixed and smooth. Stir in the herbs, coarse salt, pepper, and nutmeg. Work in about half of the flour with your hands until the dough becomes thick. Knead in the remaining Flour until the dough is firm and no longer sticky.
  3. Divide the dough into 4 equal pieces. Roll each piece into a 1/2-inc1/2-thick, 24-inc1/2-long rope. Working with 1 rope at a time (keeping the others covered with a towel), cut dough into pieces that are 1/2 inch long. Roll a fork over each piece, pressing lightly, to create grooves.*
  4. In a large pot of boiling salted water cook gnocchi until they float, about 3 minutes. Drain gnocchi completely. Serve immediately.