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Prep Time
10 mins
Cooking Time
2 h
Total Time
2 h 40 m


⅔ cup
loosely packed basil leaves, very finely chopped
150 mL
½ tsp
2 mL
¼ tsp
1 mL
2 lb
russet potatoes, peeled and cut into large chunks
1 kg
1½ cups
all-purpose flour, divided (approx.)
375 mL


Step 1

In bowl, whisk together eggs, basil, ½ tsp (5 mL) salt and pepper. Set aside. Place potatoes in large saucepan and cover with cold salted water; bring to a boil. Cook 12 to 15 min. until tender. Drain well.

Step 2

While still hot, pass potatoes through a ricer onto lightly floured work surface. Mound riced potatoes and a make a well in the centre. Allow potatoes to cool until barely warm. Pour egg mixture and 1¼ cups (300 mL) flour into the well. Using a fork, stir flour and egg mixture to gradually incorporate potatoes to form dough. Gently knead dough, adding remaining flour a bit at a time, as needed, just until a smooth dough comes together.

Step 3

Divide dough into 6 portions. Roll each portion into 1/2-in. (1-cm) thick rope. Cut ropes into 1-in. (2.5-cm) pieces. Lightly roll each piece on tines of fork to create indentations. Line a baking sheet with clean tea towel lightly dusted with flour. Arrange gnocchi in single layer on tea towel. Freeze 2 hr. or until frozen through. Transfer gnocchi to airtight container or re-sealable freezer bags. Freeze up to 1 month. Or gnocchi can be cooked immediately after rolling.

Step 4

To cook: Add batches of fresh or frozen gnocchi into large saucepan of boiling salted water. Cook 3 to 5 min., until gnocchi float to surface. Remove with slotted spoon. Toss gently in warm tomato sauce or melted butter. Serve sprinkled with Parmesan cheese.


A ricer ensures potatoes will be very smooth which is essential for light-textured gnocchi.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (¼ recipe)
3 g
Saturated Fat:
1 g
83 g
6 g
2 g
95 mg
12 g
330 mg
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