Homemade gnocchi

 Cooking 5 minutes
 Preparation 15 minutes
 4 servings


1 lb of plain Champêtre Parisian potatoes
2 tbsp. of butter, melted
1 beaten egg
1 ¼ to 1 ½ cup of flour
Salt to taste


  1. Drain the Parisian potatoes.
  2. Cut them into thin slices.
  3. Mix them with the butter and the egg in a bowl. Gently combine 1 ¼ cup of the flour and knead until a dough forms, adding more flour as needed (it will still be a bit sticky). (You may not need all the flour.)
  4. Cover the dough (in the bowl) and let stand 30 min. at room temperature.
  5. Sprinkle flour on your countertop and shape the dough to form a strand of dough ½ to ¾ inch thick. Cut into ½ inch pieces.
  6. Gently press with the back of a fork on each gnocchi to create small lines.
  7. Cook in salted boiling water, about 3 to 5 min. Or until they begin to float. Drain.
  8. Pour your favorite sauce over the gnocchi (tomato, Alfredo, rosée, etc.) and garnish with fresh parsley for decoration.

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