Potato Gnocchi

– with a Chantrelle Cream Sauce

This is a great way to impress guests, no one will know just how easy it is to make gnocchi!



  1. 1 lb yukon gold potatoes
  2. 250 ml flour
  3. 10 ml salt
  4. 1 egg


  1. Bake potatoes until tender and cooked
  2. While potatoes are still hot, put the flesh of the potatoes through a ricer into a bowl. If you do not have a ricer you can push the potatoes through a mesh sieve or mash them.
  3. Sprinkle flour and salt over the potatoes, mix until combined
  4. Add the egg and mix until combined
  5. Turn the dough onto a floured board and gently knead until smooth. Do not ovver knead or add too much flour or else your gnocchi will be tough.
  6. Roll dough into ropes and cut into inch long pieces.
  7. Roll pieces over the backside of a fork to create grooves.

* You can freeze gnocchi in a single layer at this point, once frozen transfer to bags and store in your freezer. When cooking frozen gnocchi do not defrost first, cook them while frozen.

  1. Drop gnocchi into a pot of boiling salted water.
  2. Pull gnocchi out as they float to the top.
  3. Toss with desired sauce.

Chantrelle Cream Sauce


  1. 1 shallot diced finely
  2. 15 ml butter
  3. 250 g chantrelles sliced in half
  4. 250 ml whipping cream
  5. salt and pepper to taste


  1. Melt butter over medium heat, add shallot and sweat until translucent.
  2. Add mushrooms and cream, reduce until cream has thickened to sauce consistency. It should coat the back of a spoon.

Need more help? Watch the video demo.

8 replies
  1. Erin says:

    This sounds so wonderful! I loved your video. You’re so calm on camera. I’d probably slice my finger, burn the mushrooms, and then proceed to just drink heavily. Looking forward to checking out the rest of your site…

  2. MetingWok says:

    I want my pillows to look like that in heaven too 🙂 *grins* Your gnocchis are looking great, kinda reminds me of mom’s taro gnocchis, yummys 🙂

  3. Camila says:

    Great recipe and video. It would be nice to know for how many people this quantity goes… For one, I assume?

  4. Vicki Prince-Wright says:

    Great news letter and excellent video! I look forward to the next opportunity to taste your fabulous food!

  5. Ricardo Alfonso says:

    Congratulations! Great website, great recipe, great video. You look great, too 😉

    Glad to hear things are going your way.

  6. Chef Bruce says:

    Great recipe and wow on the video and camera wo/men.
    good on the oven procedure and not the water – tells me you know your food. try adding a pinch of nutmeg – grated, it might put a smile on your face.
    Always a pleasure to see someone that loves food as much as I do…

  7. Mike says:

    Your gnocchi recipe is one of the best!!! We are having a dinner party for 8 adults and would like to make this recipe. Is it possible to quadruple the flour, potatoes, etc. and have them come out as light as they do? Would an additional egg be necessary? Thanks again for a great recipe.

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *