PEI Potato Gnocchi
 
PEI Potato Gnocchi

A traditional Italian favourite, made with PEI Potatoes!

Prep Time & Yield

Serves 2.

Ingredients
2 large PEI Russet Potatoes
Egg Yolks
1 cup (250 ml) All Purpose Flour
4 tbsp (60 ml) Olive Oil
1/4 cup (50 ml) Parmesan Cheese
to taste Nutmeg
to taste Salt and Pepper

 

Directions

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. 

 

Chef’s Tip :

•    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. 

Nutritional Information

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. 

 

Chef’s Tip :

•    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.