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Make-Ahead Basil Gnocchi

  • Prep Time 10 min
  • Total Time 2 h 40 min
  • Freeze Time 2 h
  • Serves: 4


  • 2 eggs
  • ⅔ cup loosely packed basil leaves, very finely chopped 150 mL
  • ½ tsp salt 2 mL
  • ¼ tsp pepper 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.

Nutrition Facts

  • Nutrition Description Per serving (¼ recipe)
  • Calories 380
  • Fat 3 g
  • Saturated Fat 1 g
  • Carbs 83 g
  • Sugar 2 g
  • Protein 12 g
  • Cholesterol 95 mg
  • Fibre 6 g
  • Sodium 330 mg