CTV Recipes

All Recipes
Clear all
Dietary Concerns
More Options

Search Recipes

Potato gnocchi


  • 4 large russet potatoes, scrubbed clean
  • 150 grams all-purpose flour, plus some for dusting
  • 1 large egg
  • Kosher salt to season water
  • Salt and pepper
  • 1/4 cup (60 milliliters) butter
  • 1/4 cup (60 milliliters) parmesan cheese, grated
  • 1 lemon, juice
  • 8 fresh sage leaves


  1. Preheat oven to 400F (205C).
  2. Poke potatoes with a fork and place directly on an oven rack. Bake about one hour, until easily pierced with a knife. Let cool.
  3. Cut potatoes in half and scoop out insides. Discard skins.
  4. With a ricer, rice the potatoes, yielding approximately 650 grams.  Adjust remaining ingredients as needed to accommodate yield.
  5. On a tabletop create a mound with the potato, make a well in the center of the potato. Add flour to the potato well, then create a well in the center of the flour. Add egg to the flour well, then season with salt and pepper.
  6. Use a fork to mix the eggs, then work in the flour, then the potato. Use a bench scraper to finish forming a dough, adding more flour as needed. Knead the dough until smooth, about five minutes. 
  7. Divide dough by four, rolling each piece into a long rope, about 1.5 centimeters in diameter. Cut ropes into 2.5 centimeter pieces. Place pieces on a lightly floured baking sheet.
  8. On the back of the tines of a fork, roll each piece using your thumb to create ridges on the outside and a hollow on the thumb side. Place back on the baking sheet.
  9. In a large pot of boiling salted water, cook gnocchi about one minute, until it floats to the top. Drain and keep warm.
  10. In a large skillet using medium heat, melt butter and add sage leaves to sizzle.
  11. Add the cooked gnocchi and brown slightly. Add about 1/2 cup (120 milliliters) gnocchi cooking water to create a sauce. Squeeze in lemon juice.
  12. Reduce for two minutes. Season with salt and pepper
  13. Serve warm topped with Parmesan.

You might like

View All Recipes
Pommes aligot Pommes aligot
Creamy bok choy Creamy bok choy
Sheet pan hashbrown squares Sheet pan hashbrown squares
Easy baked fragrant rice Easy baked fragrant rice
Herb and butter couscous Herb and butter couscous