PEI Potato Gnocchi

A traditional Italian favourite, made with PEI Potatoes!

Prep Time & Yield

Prep time: 1.5 hours.

Serves 2.

Large PEI Russet Potatoes
Egg Yolks
1 cup  All Purpose Flour
4 tbsp  Olive Oil
1/4 cup  Parmesan Cheese
To taste Nutmeg
To taste Salt and Pepper


  1. Preheat oven to 400ºF. 
  2. Gently scrub potatoes to remove dirt and loose skin; prick each potato several times with a fork.
  3. Place the potatoes in oven for 60 minutes or until cooked through. 
  4. Remove from oven, allow to cool slightly then scoop the potato from the skins. Mash potatoes well; side aside. 
  5. Combine egg, oil and parmesan. Fold into mashed potatoes and season with salt & pepper. 
  6. Fold in flour and nutmeg until a dough forms. 
  7. Roll dough into a log approximately ¾ -inch in diameter and cut into 1 ½ -inch lengths . Roll the gnocchi over the tines of a fork; place in a single layer on a sheet pan dusted with flour.
  8. Bring a pot of lightly salted water to a boil and cook gnocchi for 3-5 minutes or until the gnocchi float and puff up. 
  9. Drain and serve immediately with your favorite tomato or butter sauce or a balsamic reduction. 



•    If desired, gnocchi can be pan-fried in butter until golden after boiling. 
•    Gnocchi dough freezes well if made ahead; individually freeze in single layers. 

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