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Potato Gnocchi with Butter and Cheese

Potato Gnocchi with Butter and Cheese is luscious, creamy, dreamy delicious! It makes the perfect quick and easy dinner dish.
A fork holding gnocchi over a red plate of Gnocchi. Fresh Parmesan sits in the background.

Sometimes I am responsible for setting up my own “road blocks”. I’ve wanted to make potato gnocchi for quite some time. I even put it on my New Year goals list. But I let the possibility of failure intimidate me from trying. This Potato Gnocchi with Butter & Cheese was nothing to be afraid of! 

A fork holding gnocchi over a red plate of Gnocchi. Fresh Parmesan sits in the background. i

I don’t always do step-by-step instructions, but will with this recipe because I don’t want you to be a ninny like me.[Tweet “Potato Gnocchi with Butter & Cheese #recipe”]

Cut the potatoes in half and scoop the flesh into a ricer and rice the potatoes. Transfer 2 slightly packed cups of riced potatoes to a bowl. If you don’t have a ricer, break up the potatoes by pressing with a fork. Don’t totally mash them however.A bowl of grated Parmesan cheese.Stir in 2 egg yolks and 1 teaspoon of salt. Add 1/2 cup of flour and mix until dough forms. Knead until smooth but slightly sticky. It will be the consistency of cookie dough.A close-up Gnocchi ingredients pressed into a batter.Flour a working surface and using about 1/4 of the dough, roll into a 3/4-inch rope. Cut the rope into 3/4 inch pieces.A ruler sitting next to a roll of Gnocchi and 1/2-inch pieces.Roll each piece against the tines of a fork to make ridges; transfer to the baking sheet.Gnocchi sitting on a tray lined with parchment paper.They aren’t perfectly the same size, but they’re beautiful to me! (Crowd cheers wildly)

A fork holding gnocchi over a red plate of Gnocchi. Fresh Parmesan sits in the background. i

Don’t have time to make it now? Pin it for later!

Potato Gnocchi with Butter and Cheese

Author: Hostess At Heart
Potato Gnocchi with Butter and Cheese is luscious, creamy, dreamy delicious! It makes the perfect quick and easy dinner dish.
5 from 1 vote
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Main Dish
Cuisine American
Keyword: Cheese Potato Gnocchi, Potato Gnocchi
Servings: 4 -6

Ingredients
  

  • 2 pounds baking potatoes about 4

  • 2 large egg yolks
  • 1/2 cup flour plus more for dusting

  • 4 tablespoons unsalted butter

  • Salt and pepper

  • 1/2 cup Freshly grated Parmigiano-Reggiano cheese

Instructions
 

  • Preheat the oven to 400°F and line a baking sheet with wax or parchment paper.
  • Wash potatoes and pierce several times with a fork.  Microwave on high for 10 minutes.  Flip potatoes and microwave for an additional 5 minutes.  Transfer to the oven and bake for 15 minutes.  Instead of microwaving, potatoes can be baked for 1 hour.
  • Halve the potatoes and scoop the flesh into a ricer and rice the potatoes.  Transfer 2 slightly packed cups of riced potatoes to a bowl.  Stir in the egg yolks and 1 teaspoon of salt. Add flour and knead the dough gently until smooth but slightly sticky.
  • Roll 1/4 of the dough into a 3/4 inch thick rope.  Cut the ropes into 3/4 inch pieces.  Roll each piece against the tines of a fork to make the ridges; transfer to the baking sheet. Repeat with remaining dough.
  • In a large, deep skillet or sauce pan of simmering salted water, cook the gnocchi until they rise to the surface, then simmer for 2 more minutes.  In a large skillet, melt the butter.  Using a slotted spoon, add the gnocchi to the butter.  Season with salt and pepper and cook over high heat for 1 minute.  Sprinkle with cheese and serve.

Notes

Make ahead: Uncooked gnocchi pieces can be frozen on the prepared baking sheet and then transferred to a resealable plastic bag and frozen for up to 1 month.  Boil without defrosting.
Recipe adapted from Food & Wine

Nutrition

Serving: 6gCalories: 414kcalCarbohydrates: 54gProtein: 12gFat: 17gSaturated Fat: 10gCholesterol: 136mgSodium: 316mgPotassium: 984mgFiber: 3gSugar: 2gVitamin A: 577IUVitamin C: 13mgCalcium: 192mgIron: 3mg

Nutritional Disclaimer

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

Tried this recipe?Let me know how it was!

Most of the time when I finally pull up my big girl pants and take on what I have let intimidate me, it turns out to be no big deal. Making Potato Gnocchi with Butter & Cheese is actually no big deal.

Let’s keep in touch!  You can find me on Pinterest, Instagram, Facebook, and Twitter! Better yet, enter your email address in the box below and never miss a recipe!Two photos of a fork holding a piece of Gnocchi hovering over a red plate of Gnocchi.

Recipe Rating




Mike

Tuesday 26th of May 2020

I absolutely love gnocchi. Makes a great change-up from pasta

Sweet Tea Sweetie

Tuesday 3rd of February 2015

I've never attempted these! Perhaps one day....

Julie is HostessAtHeart

Wednesday 4th of February 2015

They cooked up beautifully right after I made them. I froze the rest of them and definitely think fresh is best. They wanted to crumble a bit.

Shari

Tuesday 20th of January 2015

I do the same thing as you, Julie. I feel intimidated by certain foods. Gnocchi is one of them. I actually wasn't even sure what it was made out of. Yours looks so delicious, and you make it sound so easy. It makes me want to try it too. I like your new year's resolution of trying new things.

Julie is HostessAtHeart

Tuesday 20th of January 2015

Thanks Shari! I love trying new things, but this one was a bit out of my comfort ox for some reason. It came out great! Thanks for stopping by Shari!

preciouspen1955

Tuesday 20th of January 2015

oh wow I am so excited finding your blog and so looking forward to trying out many recipes. Kind regards Kathy.

Crockpot Green Lentil Curry | HostessAtHeart

Tuesday 20th of January 2015

[…] is to push myself in trying new things.  Both in the kitchen and the classroom.  Last week I made Potato Gnocchi which was on that list, and this week I knocked off two more on my […]