My garden is currently bursting with fresh herbs and veggies and I’ve been looking for ways to incorporate them into everything I cook! I had a craving for homemade potato gnocchi, and they seemed like a perfect vehicle for using up those bold savory herbs. The process of making them might sound intimidating but it’s actually quite easy! You cook and rice the potatoes, and then gently fold them together into a dough with some egg yolks and flour. I added the fresh herbs in at this stage to give them a really fresh, seasonal flavor. Then you roll and cut them into bite sized bits of pillowy potato goodness. After they cooked, I tossed them with a mixture of fresh veggies – zucchini and peas from my garden — and crumbled Italian sausage with lots of parmesan! Get the instructions below: 

Homemade Herb Potato Gnocchi.
Serves: 5-6 Servings
  • 3 lbs. of Russet Potatoes, peeled and quartered
  • 3 large egg yolks
  • ½ Tsp. of Salt, plus more for water
  • ½ Tsp. Freshly ground black pepper
  • ¾ Cup of Flour, plus more for dusting
  • 3 Tbsp of Fresh Herbs, finely minced (parsley, basil, chives)
  • Freshly ground black pepper
  1. Bring a large pot of salted water to a boil and cook the peeled and quartered potatoes until they’re fork-tender. Remove from water and set aside to cool for a few minutes.
  2. Press the cooked potatoes through a potato ricer into a large bowl or onto a clean work surface.
  3. Whisk the egg yolks together and drizzle them over the room temperature, riced potatoes. Sprinkle the salt, pepper, flour and minced herbs over the potato and egg mixture and gently fold the ingredients together, until the flour and egg are incorporated, being careful not to overmix.
  4. Prepare a baking sheet with parchment paper and a light dusting of flour, and then lightly dust your work surface with flour too.
  5. Grab a handful of the dough and roll it on the floured work surface and roll it into a rope, use your bench scraper to cut gnocchi pieces, about ¾” long. Roll each gnocchi piece along a fork or gnocchi board to make the ridges and then transfer to the parchment lined sheet. Repeat until all of dough is used.
  6. Bring a large pot of salted water to a boil and then drop the gnocchi, working in small batches, into the boiling water. Cook for about 2 minutes, until they float to the surface of the water, and remove with a slotted spoon. Repeat until all gnocchi are cooked. Serve with your favorite sauce (I added mine to mixture of hot Italian sausage, sautéed zucchini and peas, with a buttery wine sauce).
  7. Note: You can make the gnocchi a day or two of time and freeze them on the baking sheet. Just add another minute to the cooking time when you drop them in the water.