Herb Butter Gnocchi

Herb Butter Gnocchi

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people

Can be made with these products:


  • 1kg Désirée potatoes 
  • 250g flour (plus extra for dusting)
  • 50g parmesan cheese(plus extra for garnish) 
  • 1 egg
  • Salt (to taste)
  • 100g butter, softened
  • 4 tbsp olive oil
  • 2 tbsp chives, roughly chopped
  • 2 tbsp parsley, roughly chopped
  • 1 tbsp oregano, roughly chopped
  • 1 tbsp sage, roughly chopped
  • 1 tbsp basil, roughly chopped
  • 1 tbsp tarragon, roughly chopped
  • 1 tsp thyme leaves
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 lemon, zest
  • 1 small garlic clove
  • 40g parmesan, grated 


To make the gnocchi

  1. 1. Peel and chop the potatoes into large chunks.
  2. 2. Add them to a saucepan of water, and place that onto a medium heat to bring the potatoes to a boil. Once boiling, cook for 20-25 minutes or until softened.
  3. 3. Once cooked, drain the potatoes and return them to the saucepan straight away.
  4. 4. Attach the Large Holed Screen to the Masher attachment and connect to the hand blender.
  5. 5. Mash the potatoes using the Turbo function, and then leave them to cool slightly.
  6. 6. Grate the parmesan cheese.
  7. 7. Use a wooden spoon to stir in the egg, seasoning, grated Parmesan and 1⁄3 flour to form a thick paste.
  8. 8. Tip the rest of the flour onto a clean worktop.
  9. 9. Scoop the potato paste out of the bowl next to the flour and gradually knead the flour into the dough.
  10. 10. Once the dough is soft and just dry enough to not stick to the fingers, sprinkle the surface with some more flour if needed (the more flour you add at this stage the heavier the gnocchi will be so only add as much flour as needed to roll out the dough).
  11. 11. Cut the dough into three and roll out three long sausages 2cm thick.
  12. 12. Cut along the sausages at 2cm intervals to start making the individual pillow shaped pieces (these can be stored in the fridge or frozen at this stage)
  13. 13. Bring a ¾ filled saucepan of water to a simmer. Add a pinch of salt to the water.
  14. 14. Add the gnocchi in batches to the water and cook each for 3-5 minutes (when they rise to the top they are ready).
  15. 15. Let them dry on a paper towel whilst the rest are being cooked.

To make the herb butter

  1. 16. Change the fitting of your Triblade System hand blender to the mini chopper and place the butter and olive oil into the bowl. 
  2. 17. Process together until soft and smooth. Remove 2 tbsp of the butter mixture and reserve.
  3. 18. Add the herbs, seasoning, lemon zest and garlic to the bowl and pulse together until thoroughly chopped and mixed together. 
  4. 19. Melt the reserved 2 tbsp of butter and oil in a large heavy frying pan, over a medium heat. When the butter begins to foam, add the gnocchi and fry until golden and toasty on all sides. Add the herb butter and swirl the gnocchi in the pan. 
  5. 20. Scoop the gnocchi out onto plates, with a generous spoonful of the herb butter and top with grated parmesan.

Serves: 4-6

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