Garlic and Herb Gnocchi

I love musicals.  They make me happy.  Don’t get me wrong, I don’t like them all, but I have a few I have to turn over to when they are on TV.  Gypsy, of course, and my all time favorite – Hello Dolly!  These movies make me so happy.  The glamour, the costumes, the over the top numbers.  *sigh*  Happy happy happy. Since I’m in Hello Dolly! mode right now – happy food too!

Garlic and Herb Gniocchi


Garlic and Herb Gnocchi

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 6
Author Judy Bugg (editor, et al.)



  • 2 1/4 pound russet potatoes cut into 1/2″ pieces
  • 2 ounces butter
  • 1 egg beaten
  • 10 1/2 oz all-purpose flour
  • Salt


  • 4 fl oz olive oil
  • 2 garlic clove very finely chopped
  • 1 tablespoon fresh oregano chopped
  • 1 tablespoon fresh basil chopped
  • Salt and pepper


  1. Cook the potatoes in boiling salted water for about 10 minutes, or until tender. Drain well.
  2. Rub the hot potatoes through a strainer into a large bowl. Add 1 teaspoon of salt, the butter, egg, and 5 ounces of the flour. Mix well to bind together.
  3. Turn on to a lightly floured surface and knead, gradually adding the remaining flour, until a smooth, soft, slightly sticky dough forms.
  4. Dust your hands with flour and roll the dough into 3/4″ thick rolls. Cut into 1/2″ pieces. Press the top of each one with the flour prongs of a fork and spread the gnocchi out on a floured tea towel.
  5. Bring a large saucepan of salted water to a simmer. Add the gnocchi and cook in batches, for 2 to 3 minutes until they rise to the surface.
  6. Remove with a slotted spoon and arrange in a warm, greased serving dish. Cover and keep warm.
  7. To make the garlic and herb sauce, put the oil and garlic in a saucepan and season to taste with salt and pepper. Cook over low heat, stirring constantly, for 3 to 4 minutes, until the garlic is golden. Remove the pan from the heat and star in the herbs. Pour the sauce over the gnocchi and serve immediately. Sprinkle with freshly grated Parmesan cheese, if desired.


Buon Appetito!
I know these directions might seem a little crazy to follow sight unseen.  I had yucky fingers the entire I was cooking from the dough, so I didn’t take a lot of pictures.  However, I did find this illustrated step-by-step for gnocchi from food nouveau that makes everything you just read make sense.


  1. says

    You made me laugh. There have been so many times when I've had to decide if I should stop and watch my hands so I can get a pic or just keep on going. I can relate to the yucky finger dilemma!

    Thank you for linking these tasty gnocchi with See Ya In the Gumbo.

    I'm thinking about joining the Get Your Chef On party. The recipe I'm planning is something I adapted from a magazine. Is that OK? Or does it have to be an original recipe?

  2. says

    That's great Michelle! The only requirement for Get Your Chef On is to make a recipe featuring the secret ingredient. You can make an original recipe or a recipe you got somewhere else…it's all fair game. Just make something yummy. 🙂 We'd love to have you!!! Tonight is the last night to sign up (like in 3 hours the linky closes).

  3. says

    Woohoo! Thanks so much Michelle. 🙂 I love linking up with you. And I'm still not over your blog's name. I geek out a little everytime I click over.

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