Recipes

Easy Michigan Potatoes Gnocchi

potato gnocchi on plate
You don't need to be an Italian grandmother to master this super and simply delicious potato gnocchi made with 100% Michigan Potatoes!
  • Prep Time: 20min
  • Cook Time: 5-10min

Ingredients

  • 2lbs Michigan Russet Potatoes
  • 1 large egg
  • 1 teaspoon kosher salt
  • Pepper to taste
  • ¼ teaspoon freshly grated nutmeg
  • 4oz freshly grated parmesan cheese
  • 2 cups all purpose flour

Preparation

  1. Bake Michigan Russet Potatoes in a 375 degree oven until soft (approx. 45min) then let cool.
  2. Scrape potatoes into a bowl and discard skins, mash thoroughly.
  3. In a separate bowl combine egg, salt, pepper and nutmeg; mix to combine.
  4. Place mashed potato mixture onto a lightly floured surface and shape into a mound, create a well in the center and pour in egg mixture and parmesan cheese.
  5. Add ½ the flour and knead gently adding remaining flour until a dough is formed.
  6. Bring approximately 6 quarts of salted water to a boil while completing the next steps.
  7. Divide dough into 4 equal portions, create an approximately ½” “rope” with each section.
  8. With a chef’s knife or pastry cutter cut along each rope in ½” increments to form the gnocchi. Lightly dust gnocchi with flour.
  9. Boil gnocchi for approximately 1-2 minutes or they start to float, remove and set aside. Gnocchi may need to be boiled in 2 smaller batches.
  10. In a large frying pan melt 2 tablespoons of butter over medium-high heat.
  11. Fry gnocchi in butter for approximately 2 minutes until golden brown and transfer to serving dish.
  12. In remaining butter (add butter if necessary) add approximately 10 sage leaves and fry for 1 minute.
  13. Top gnocchi with sage and brown butter sauce and serve immediately, top with parmesan cheese.

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