How to Make Garlic Parmesan Gnocchi


(For the gnocchi)

♦  1 potato per serving
♦  1 egg yolk per four servings
♦  1 cup flour, plus more for dusting and adjustments
♦  Salt to taste
♦  Water

(For the dish)

♦  1 serving of potato gnocchi
♦  1 tsp. unsalted butter
♦  1 clove of garlic, minced or grated
♦  Parsley, to taste
♦  Freshly grated Parmesan cheese, to taste
♦  Black pepper, to taste


(For the gnocchi)

Boil potatoes in salt water until fully cooked. Drain properly and cool before mashing. (The potatoes still need to be warm, but cool enough for you to touch with your bare hands)

Use a scraper to mash the potatoes through a strainer or use a ricer (use a tamis if available)


Mix mashed potatoes, flour, and egg yolk together until mixture resembles soft clay.


Properly dust hands and scraper with flour.


Slowly roll out the dough into a thin line.


Cut the dough into small portions; it will make rolling easier.


Use a scraper or knife to cut out 1 cm. lengths. These may seem small now, but they will expand once cooked.


Press the dough against the back of a fork to make indentations.


Boil in salt water for 2-4 minutes, then chill in an ice bath.

(For dish)

Melt a teaspoon of butter in a pan; use a low heat setting so that you don’t burn the butter


Sauté garlic in melted butter until fragrant.


Add boiled gnocchi and sauté.


Add parsley, parmesan, and black pepper.

About the author

Tim Muñoz

Just when I thought I was out of the kitchen...They pulled me back in

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