Easy Michigan Potatoes Gnocchi

potato gnocchi on plate
  • Prep Time: 20min
  • Cook Time: 5-10min


  • 2lbs Michigan Russet Potatoes
  • 1 large egg
  • 1 teaspoon kosher salt
  • Pepper to taste
  • ¼ teaspoon freshly grated nutmeg
  • 4oz freshly grated parmesan cheese
  • 2 cups all purpose flour


  1. Bake Michigan Russet Potatoes in a 375 degree oven until soft (approx. 45min) then let cool.
  2. Scrape potatoes into a bowl and discard skins, mash thoroughly.
  3. In a separate bowl combine egg, salt, pepper and nutmeg; mix to combine.
  4. Place mashed potato mixture onto a lightly floured surface and shape into a mound, create a well in the center and pour in egg mixture and parmesan cheese.
  5. Add ½ the flour and knead gently adding remaining flour until a dough is formed.
  6. Bring approximately 6 quarts of salted water to a boil while completing the next steps.
  7. Divide dough into 4 equal portions, create an approximately ½” “rope” with each section.
  8. With a chef’s knife or pastry cutter cut along each rope in ½” increments to form the gnocchi. Lightly dust gnocchi with flour.
  9. Boil gnocchi for approximately 1-2 minutes or they start to float, remove and set aside. Gnocchi may need to be boiled in 2 smaller batches.
  10. In a large frying pan melt 2 tablespoons of butter over medium-high heat.
  11. Fry gnocchi in butter for approximately 2 minutes until golden brown and transfer to serving dish.
  12. In remaining butter (add butter if necessary) add approximately 10 sage leaves and fry for 1 minute.
  13. Top gnocchi with sage and brown butter sauce and serve immediately, top with parmesan cheese.

You Might Also Like

You Might Also Like

Sheet Pan Salmon with Roasted Fingerling Potatoes

This easy sheet dinner is ready in under an hour and features fingerling potatoes, sustainable wild salmon, and hearty vegetables in a one pan recipe.

Cheesy Potato Poppers

Need a new go-to gameday recipe? Our cheesy potato poppers are perfect for the big game and is a guaranteed crowd pleaser!

Tomato Potato Florentine Soup
