Sautéed Rosemary Potato Gnocchi

So if you don’t really know what gnocchi is they are bite sized pasta bites that are made with potato. Usually they are just served boiled, but I like to sauté them a little bit. This adds a little more texture and crispy bite, rather than eating like a soggy mashed potato.

I just love potatoes. You can mash em, fry em, bake em, boil em put em in a sauce or make em into a cake! They are so versatile and it’s a blank canvas that you can tie into almost any dish. Yum!!

This is a good alternative for mashed potato or baked potato. Sure to impress all your family and friends. We are actually taking pumpkin and ricotta gnocchi to my parents house this year! Click here for that recipe. I’ll probably swap out the pumpkin for sweet potato.

One thing that will make these extra special is adding your favorite herb to the oil when you sauté them and it will really help pull your whole dinner together.

There are a couple different ways to prep the potato, I would recommend baking or steaming for a really fluffy gnocchi. You can also boil them, but you may need to add more flour because they will be super sticky. 

I also know that there is some specific technique for shaping gnocchi, but I’ve never seen it on a cooking show so I’m going to pretend like it doesn’t exist 😉


  • 2 potatoes, baked or steamed or boiled, skins removed
  • 1 1/2 Cup Flour
  • 1 egg, lightly beaten
  • 2 tsp salt
  • 1 Tbsp Garlic Powder
  • 3 Tbsp Grapeseed Oil
  • 1 Tbsp Rosemary or your dried herb of choice

You can either use a large bowl or just a clean work surface. Add the flour, salt and garlic. Using a potato ricer or grater add the potato to the flour. Add the egg. Use your floured hands to work all the ingredients together until you can form a ball of dough that holds it shape.

Cut your dough ball into 4 pieces. Flour your work surface. Roll out each piece of dough into a 12 inch rope. Use a small sharp knife to cut the rope into 1/2 inch pieces. Sprinkle with flour and lightly press a fork on top of each piece to slightly flatten and make the indents on one side.

In a large pot fill 3/4 with water, add 2 Tbsp salt and 1 Tbsp vegetable oil. Bring to a boil. Drop in the gnocchi and they will sink to the bottom. Once they rise to the top you will know they are done. Usually just takes 2-3 minutes. Remove with a slotted spoon and place on a lightly oiled cooking sheet.

In a large skillet add 3 Tbsp Grapeseed oil and 1 Tbsp Rosemary or your herb of choice. Sauté the gnocchi about 10 at a time until they are lightly browned on each side.

Serve up with your favorite gravy, pasta sauce or dipping sauce.


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