How to make Potato Gnocchi

Potato Gnocchi With Butter & Cinnamon -- powered by ehow

Potato Gnocchi With Butter and Cinnamon

  • 2 C Flour
  • ½ tsp. Salt
  • ½ tsp. Cinnamon
  • 1 lb. Russet Potato, Baked
  • 2 Eggs
  • 2-4 tbsp. Butter
  • 1 tsp. Dried Sage
  • Salt and Pepper
  • Remove the skin from the cooled potato and shred on a grater. Place 1 cup of flour, salt and cinnamon on a flat surface and make a well in the middle. Place the potato and egg in bowl and start to mix the wet ingredients together incorporating a small amount of flour until the dough forms. Lightly knead the dough on the floured surface adding a small amount of flour until it is light and does not stick to the surface.

    Cut off a small portion of the dough, roll into a snake, then cut the snake into small 3/4-inch portions. Roll the gnocchi across the back of a fork to make the indentations, place on a sheet tray and freeze for 10 minutes. Boil the pasta in salted water until they float to the top, about 90 seconds. While that is cooking, warm the butter in a pan over medium heat. When the butter starts to brown add the sage and cinnamon, cook for one minute, add the gnocchi and sauté for one minute and serve immediately.


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