Real Recipes From Real Home Cooks ®

potato basil gnocchi

(1 rating)
Recipe by
Eddie Szczerba
Ossining, NY

We love these little pillows of heaven,especially with homemade marinara of brown sage butter.So warming and comforting when you eat these!I hope you feel the same way when you have yours!! :)

(1 rating)
yield 2 - how many can you eat??
prep time 45 Min
cook time 20 Min

Ingredients For potato basil gnocchi

  • 3 lb
    russet potatoes
  • 1 Tbsp
    kosher salt
  • 1/2 c
    basil leaves fresh
  • 2 lg
    eggs beaten
  • 7 c
    all purpose flour,more for rolling
  • 2 stick
    butter, cold
  • 1 bunch
    fresh sage

How To Make potato basil gnocchi

  • 1
    Wash and peel the potatoes,cut them in half,place in a large enough pot and cover with cold water,about an inch above the potatoes. Add the salt,bring to a boil and cook until they are fork tender,about fifteen to twenty minutes.
  • 2
    Drain the potatoes and let cool until you can handle them. In a large bowl,using a potato ricer,rice the potatoes,season with a pinch of salt and pepper and add the chopped basil.Combine with the beaten egg and flour until a sticky dough forms.DO NOT OVER MIX OR THE GNOCCHI WILL BE TOUGH!!
  • 3
    Turn out the dough on a lightly flour counter top,scoop a baseball size amount and cover the rest with a clean kitchen towel while you work on the first batch. Wash your hands to begin,on a lightly floured surface roll out the baseball sized dough into a one inch rope.
  • 4
    Using a paring knife or dough cutter,cut the gnocchi on an angle,about 1-1/2 to 2 inches long and place on a floured sheet pan,keeping them apart so they don't stick to each other. When the tray is full,put it in the freezer and start on the next batch. Note: I don't use the fork rolling method for the lines and curling,to me it's just a look and really does not effect the taste or the gnocchi so why bother?
  • 5
    When they are all finished,you can pack them into zip lock baggies to store for future use or cook as many as you think you will need.When cooking them,cook them as you would any pasta but be sure not to crowd the pot with too many as they are frozen and will drop the temperature of the water and break apart.Cook them in batches.You can cook them from fresh also,just keep in mind you need to cook them like fresh,not dry.When they are done they will float to the surface. I generally serve them with my homemade marinara or a brown sage butter is very good as well.This sounds like a lot of work but it really is not.Once you get started and your first batch done they go pretty fast after that,enjoy!! :)
  • 6
    For the sage butter,just melt the butter until it begins to brown,add the chopped sage and serve!! For the homemade marinara,see mt recipe or use yours!!