• Alison Elliott

Russet Potato Gnocchi

Updated: Nov 21

Total Time: 1 hour

Gnocchi Ingredients:

5 russet potatoes (small)

1 tsp. Salt (for the boiling water)

2 c. flour (more flour when working the dough ~1/4 c.)

2 eggs (whisked)

In a large pot bring the salted water to a boil. Boil the potatoes for 40 minutes. Remove the potatoes from the water and peel the skin off with your hands. Compost the potato peels. Use a potato masher to mash them up really well. You do not want any big chunks. Add the flour and beaten eggs to the potatoes and start working the dough. Knead the dough on a floured surface for 10 minutes. Divide the dough into 6 parts and roll it into a long rope. Cut 1/2 inch thick pieces for your gnocchi. Make sure they are well floured when combining all of the pieces in a bowl. Continue this process until all of the dough has been worked. Bring a large pot of water to a boil. Add the gnocchi and boil until all of the pieces float to the top. About 2-5 minutes.

Butter and Sage Sauce Ingredients: 1/3 c. Vegan butter (or regular butter) 3 tbsp. Fresh sage (chopped) 1 tbsp. Fresh oregano (chopped) 2 tsp. Salt 2 tsp. Pepper 1 tsp. Red pepper flakes (optional) In a sauté pan heat up the vegan butter. Add the sage and oregano. Sauté for 5 minutes. Add the salt, pepper, and red pepper flakes (optional) and remove from heat. Add the sauce to the gnocchi.


1 head of broccoli

Roast 1 head of raw broccoli at 400 degrees for 35 minutes. Stir the cooked broccoli in with the gnocchi.

Sprinkle the dish with Farmer Foodie vegan parmesan cheese. Store in the fridge for up to 1 week.

Serving Size: 6

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