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Golden Potato Gnocchi

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Potato Type: Russet
Cuisine: Italian
Prep Method: Boiled


Breakfast/BrunchSide DishMain Dish

Prep Time

75 Mins

Cook Time

45 Mins


Serves 4-6


  • 5 russet potatoes, medium washed and peeled
  • 2 cups AP flour
  • 1 teaspoon kosher salt
  • 2 eggs, whole beaten
  • 6 Tablespoons unsalted butter
  • 1 shallot, minced
  • 3 cloves of garlic, thinly sliced
  • 4 Tablespoons Seasonal pesto such as arugula
  • 1-2 cup of seasoned steamed, roasted or grilled vegetables of your choice Examples: wild mushrooms, sweet peas, broccoli florets, bell peppers
  • 4-6 fried or poached egg


  1. Boil russet potatoes until tender (about 35 minutes): start with cold water, bring to a boil, and then reduce heat to maintain boil for 30-35 minutes. Cool and then peel.
  2. Mill in food mill while mixing in flour, salt, and egg. Ingredients can also be mixed together on a pastry board or in a bowl.
  3. Knead gently for about 4 minutes until ball is dry to touch. It may be sticky; apply additional flour to the dough as needed.
  4. Roll ropes out at 3/4” to 1” thickness
  5. Chop into 1-inch rectangles.
  6. Throw those rectangles into a pot of salted boiling water in 3-4 batches and cook until they float (1-2 minutes).
  7. Once floating, take them out and shock them in a bath of ice water.
  8. Sautee shallots and garlic in 1 T of butter in a pan until translucent. Remove with a slotted spoon and reserve.
  9. Sauté the gnocchi in the pan with remaining butter until they’re golden brown.
  10. Stir in reserved shallots, garlic, pesto and seasoned cooked seasonal vegetables
  11. Portion into 4-6 bowls and top with a fried egg. Lightly season with salt and pepper.


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Recipe By: Blackbelly Market

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Nutrition Facts Per Serving













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