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PEI Potato Gnocchi

  • 1 h 30 m
  • ·
  • 2 Servings
  • ·
  • Print


- 2 Servings +


Preheat oven to 400ºF.

Gently scrub potatoes to remove dirt and loose skin; prick each potato several times with a fork.

Place the potatoes in oven for 60 minutes or until cooked through.

Remove from oven, allow to cool slightly then scoop the potato from the skins. Mash potatoes well; side aside.

Combine egg, oil and parmesan. Folk into mashed potatoes and season with salt & pepper.

Fold in flour and nutmeg until a dough forms.

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.

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.

Drain and serve immediately with your favorite tomato or butter sauce or a balsamic reduction.

Chef 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.

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