Homemade Potato Gnocchi with Roasted Root Vegetables

Homemade gnocchi can seem intimidating, but with the right methods it's a breeze! The first time I made gnocchi, I was taking a cooking class in Chicago. The kitchen had every cooking tool and utensil imaginable, including a potato ricer. The ricer allows the potato to be passed through, eliminating any lumps. A few months later when I tried to recreate this dish, I thought I could simply mash the potatoes and go from there. It turns out even the creamiest holiday mashed potatoes are still a little too lumpy and flawed to be rolled into a gnocchi dough. Luckily, I discovered a new method for making potatoes without a ricer. All you need is a metal sieve!


These light, fluffy potato gnocchi pair perfectly with local beets, carrots, and parsnips, served with a nutty brown butter sauce, all on top of a bed of fresh arugula. 


*Note: It's important to push the potatoes through the sieve while they are still hot, otherwise it will not work.

Potato Gnocchi
Russet potatoes
2 pounds
Egg, beaten
All-purpose flour
1 cup
Roasted Root Vegetables
Beets, sliced
Carrots, cut into 1/4 inch chunks
Parsnips, cut into 1/4 inch chunks
Olive oil
1 tablespoon
1/2 cup
Parsley, chopped
1/4 cup
Creamy Brown Butter Sauce
Salted butter
4 tablespoons
Bay leaf
Dried thyme
1/2 teaspoon
Sherry cooking wine
2 tablespoons
Stoneground mustard
1 tablespoon
Black pepper
1/2 teaspoon
Heavy cream (optional)
1/4 cup
Parmesan cheese (optional)
To serve

Prep time: 15 minutes

Cook time: 90 minutes

Servings: 4

Calories per serving: 521


Homemade Potato Gnocchi

  1. Preheat oven to 425 degrees F.
  2. Pierce each potato with a fork in multiple places and place them on a baking tray. Brush each potato with olive oil and sprinkle with salt. Bake for 60 minutes until fully cooked.
  3. Allow potatoes to cool for 5 minutes - do not wait any longer or they will not easily go through the sieve. While they are still hot, hold the potatoes with a towel and scoop out the insides. You can save the potato skins for later!
  4. Pass the hot potato through a metal sieve into a bowl using the back of a wooden spoon. It may not seem like anything is happening at first, but keep at it and the potato will pass through the sieve. A lot of it will collect on the bottom of the sieve, so make sure you scrape this into the bowl as well. 
  5. In the bowl with the potatoes, add the beaten egg and almost all the flour (you may not need the full cup). Mix together until it forms a dough. Roll out onto a floured surface and knead just slightly until it is a smooth dough. 
  6. Cut the dough into 4 equal pieces. Working in batches, roll the dough out into a long, narrow log. Cut the log into 1-inch pieces. 
  7. For this next part, I used a gnocchi board to roll out the gnocchi. If you don't have one, a fork will work just fine! Hold a fork in one hand and place a gnocchi against the tines of the fork, cut the ends out. Use your thumb and press in and down the length of the fork. The gnocchi should curl into a slight "C" shape.
  8. Place the gnocchi on a floured baking sheet and refrigerate for at least an hour. This step can be skipped, but the gnocchi will hold better if chilled.
  9. Drop gnocchi into a pot of boiling water, and cook until they float to the surface, about 2 minutes. Remove with a slotted spoon.


Roasted Root Vegetables with Creamy Brown Butter Sauce

  1. Preheat oven to 375 degrees F. Toss beets, carrots, and parsnips in olive oil and season with salt and pepper. Bake for 20-25 minutes until vegetables are tender.
  2. Meanwhile, melt 3 tablespoons of butter in a medium saucepan over medium heat. Add the bay leaf, and cook for a few minutes until the butter begins to brown and releases a nutty aroma. Turn heat to low, and whisk in thyme, vinegar, mustard, and black pepper. Remove the bay leaf and set aside.
  3. In a large saute pan over medium-high heat, melt the remaining tablespoon of butter. Add the gnocchi in a single layer and cook for 7-8 minutes, flipping halfway through. The gnocchi should be crisp and brown. 
  4. Add the roasted veggies and brown butter sauce. You can stop here, or you can add a splash of heavy cream. Add in the chopped parsley and fully mix.
  5. Create a bed of arugula on a plate, then top with gnocchi & vegetable mixture. Top with black pepper and freshly grated Parmesan cheese, if desired. Enjoy!