Roasted Potato Gnocchi
  • 4 Idaho potatoes (washed) (I used organic Japanese sweet potatoes)
  • 2 egg yolks
  • 4 TB parmigiano (I used Drunken Goat cheese)
  • 1½ c. unbleached all-purpose flour
  • 1 tsp sea salt
  • (I also added 2 TB chopped, fresh fennel fronds)
  1. Preheat oven to 425 degrees.
  2. Prick each potato several times with a fork. Place on a baking sheet. Cook for about 1 hour.
  3. remove from oven, let cool for 6-10 minutes. Just cool enough so you can handle them.
  4. cut each potato lengthwise and scoop out the flesh. Place through a ricer into a bowl. (I don't have a ricer so I just mashed through a fine sieve. Be sure to rinse the sieve quickly after using or you'll never get the potato out of it.)
  5. Stir in salt, parmigiano, yolks and 1 c. of flour. Stir enough just to combine or you will overwork the dough and it will become tough.
  6. Roll out into 12" x ¾" snake, sprinkle with flour so it doesn't stick.
  7. Cut into gnocchi-size pieces. Give each a little press with the tines of a fork. This is so the sauce has something to stick to. Bring a large pot of salted water to a boil.
  8. Add gnocchi and let cook for 1-2 minutes, until they float.
Recipe by Food. (Just Sayin') at