Idaho® Potato Gnocchi with Peas


Potato Gnocchi - yield about 150 Gnocchi

  • 4 lbs Idaho® Russet Potatoes, scrubbed, not peeled
  • 2 C All-Purpose Flour, plus more for dusting
  • 2 Whole Eggs
  • 2 Egg Yolks
  • 2 T Olive Oil
  • 2 tsp Kosher Salt
  • Semolina Flour for dusting

Pea Tendril and Spinach Puree - yield 3 cups (24 oz.) 1/4 cup per serving

  • 12 oz Fresh Pea Tendrils, lightly packed
  • 6 oz Fresh Spinach, lightly packed
  • 1/4 C Canola Oil
  • 2 tsp Kosher Salt

Sauce per serving

  • 2 T Butter
  • 1 tsp Garlic, minced
  • 1 tsp Shallot, minced
  • 1/4 C White Wine
  • 1/4 C Pea Tendril and Spinach Puree
  • 1 C Snap Peas, trimmed
  • 1/2 C Fresh Green Peas, shelled


  • Shaved Parmesan Cheese
  • Extra Virgin Olive Oil



  1. Prick each potato once or twice with tip of a knife. Place on a tray or on oven rack and bake at 400°F until centers are soft, 45-60 minutes. Remove skins while warm.
  2. Working quickly with warm potatoes, push through a ricer or food mill into a large bowl or onto a lightly floured work surface.
  3. Whisk together eggs, yolks and oils in a small bowl. Pour over potatoes and mix in with hands or large silicone spatula, while gradually adding about 2 cups flour, working just enough to form a soft dough. Do not over-work.
  4. Before proceeding, test-cook a few gnocchi in boiling salted water. Allow to cook until they rise to the surface, usually 3-4 minutes. Cooked gnocchi should be light and pillowy. If too soft, work in a little more flour to remaining dough before proceeding.
  5. Divide dough into 12 equal pieces. Keep dough covered while rolling gnocchi.
  6. Working on a flour-dusted work surface, roll one piece of dough into a rope 1/2 to 3/4-inch diameter. Using a floured bench scraper, cut into 1-inch pieces. If desired, roll each piece on the back of a fork to make indent lines.
  7. Place rolled gnocchi on semolina flour dusted sheet pan while preparing remaining gnocchi. Cover tightly with plastic if not using immediately. May be refrigerated up to 1 day but best to use immediately.
  8. Bring a large pot of salted water to a boil. Working in batches, or cooking per serving, drop gnocchi into boiling water and cook as directed above. Remove from water with a slotted spoon or large mesh sieve. Serve immediately or transfer to a sheet pan to cool.
  9. If not serving immediately, cover and refrigerate. Reheat in a skillet with butter until lightly browned.

Pea Tendril Puree

  1. Blanch pea tendrils and spinach in boiling salted water for 3 minutes. Drain and transfer to ice water bath. When cool, drain well.
  2. Blend with oil and salt in a blender or processor until smooth. Store refrigerated in covered container for up to 3 days.

Per serving, à la minute

  1. Melt butter in a skillet over medium heat; saute garlic and shallot until softened.
  2. Add wine and simmer until reduced by about half.
  3. Stir in 1/4 cup Pea Tendril Puree, peas and snap peas. Cook just until peas are tender crisp, adding a few teaspoons of hot gnocchi water if needed to thin sauce.
  4. Spoon sauce over hot boiled or browned gnocchi. Garnish with parmesan, fresh black pepper and drizzle of olive oil.

Print Recipe

Yield: 12 servings

Brian Moses
Austin, TX

Share this Recipe