1 hour
10 - 12 servings
$0.50/servingGNOCCHI
SAUCE
GNOCCHI
- Place potatoes and Rosemary Garlic Seasoning in a pasta pot. Cover potatoes with water, then bring to a boil. Simmer until fork tender.
- Drain potatoes. When cool enough to handle, peel potatoes, then chop into smaller pieces. Pass potatoes through a ricer or food mill (this will give the dough a smooth, uniform texture rather than just mashing). Taste and season with Sea Salt.
- Place cool mashed potatoes onto a counter lightly dusted with flour. Form into a mound and create a hollow in the centre. Pour in egg. Using a fork, mix in.
- Mix flour with potato starch. Add flour mixture, a little at a time to form a dough. At some point start to work the dough with your hands, kneading gently. Dough should feel elastic and moist, but not sticky.
- Working with floured hands, place dough on a large cutting board dusted with more flour. Divide dough into small balls, then roll to form a rope about the width of your index finger. Slice into pieces (about 3⁄4–1-inch).
- Using your finger, make indents in centre of each piece of dough to form a pillow (good for catching sauce). Or using the tines of a fork, roll dough pieces over tines to create ridges.
- As gnocchi are made, place on Sheet Pan lined with Sheet Pan Liner or parchment paper. Freeze gnocchi in a single layer, then portion into a freezer bag for easier storage.
- To cook, bring water or Broth to a boil in a pasta pot. Carefully drop in fresh or frozen gnocchi, a few at a time. As soon as they float on the surface, remove with a slotted spoon. Arrange in a warm serving dish and drizzle with your favourite sauce.
SAUCE
- Whisk olive oil with Herb & Garlic Dip Mix. Warm in the microwave, then drizzle over gnocchi. Finish with grated parmesan cheese, if you wish.
The secret to light and fluffy gnocchi is to use old potatoes – they have less moisture, which makes superior dough. Select starchy potatoes such as Russet, Yukon Gold, or Kennebec.
Go gluten-free! Prepare gnocchi dough using 100% potato starch instead of mixing it with all-purpose flour.
Per serving: Calories 280, Fat 10 g (Saturated 1.5 g, Trans 0 g), Cholesterol 20 mg, Sodium 45 mg, Carbohydrate 43 g (Fibre 3 g, Sugars 1 g), Protein 6 g.
Nutrition information is estimated based on an ingredient database and should be considered approximate. The accuracy of this information is not guaranteed.
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
GNOCCHI
SAUCE
1 hour10 - 12 servings$0.50/servingGNOCCHI
- Place potatoes and Rosemary Garlic Seasoning in a pasta pot. Cover potatoes with water, then bring to a boil. Simmer until fork tender.
- Drain potatoes. When cool enough to handle, peel potatoes, then chop into smaller pieces. Pass potatoes through a ricer or food mill (this will give the dough a smooth, uniform texture rather than just mashing). Taste and season with Sea Salt.
- Place cool mashed potatoes onto a counter lightly dusted with flour. Form into a mound and create a hollow in the centre. Pour in egg. Using a fork, mix in.
- Mix flour with potato starch. Add flour mixture, a little at a time to form a dough. At some point start to work the dough with your hands, kneading gently. Dough should feel elastic and moist, but not sticky.
- Working with floured hands, place dough on a large cutting board dusted with more flour. Divide dough into small balls, then roll to form a rope about the width of your index finger. Slice into pieces (about 3⁄4–1-inch).
- Using your finger, make indents in centre of each piece of dough to form a pillow (good for catching sauce). Or using the tines of a fork, roll dough pieces over tines to create ridges.
- As gnocchi are made, place on Sheet Pan lined with Sheet Pan Liner or parchment paper. Freeze gnocchi in a single layer, then portion into a freezer bag for easier storage.
- To cook, bring water or Broth to a boil in a pasta pot. Carefully drop in fresh or frozen gnocchi, a few at a time. As soon as they float on the surface, remove with a slotted spoon. Arrange in a warm serving dish and drizzle with your favourite sauce.
SAUCE
- Whisk olive oil with Herb & Garlic Dip Mix. Warm in the microwave, then drizzle over gnocchi. Finish with grated parmesan cheese, if you wish.
The secret to light and fluffy gnocchi is to use old potatoes – they have less moisture, which makes superior dough. Select starchy potatoes such as Russet, Yukon Gold, or Kennebec.
Go gluten-free! Prepare gnocchi dough using 100% potato starch instead of mixing it with all-purpose flour.
Per serving: Calories 280, Fat 10 g (Saturated 1.5 g, Trans 0 g), Cholesterol 20 mg, Sodium 45 mg, Carbohydrate 43 g (Fibre 3 g, Sugars 1 g), Protein 6 g.
Nutrition information is estimated based on an ingredient database and should be considered approximate. The accuracy of this information is not guaranteed.
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
