Garden Herb Butter Gnocchi

Savour the essence of the garden with this Garden Herb Butter Gnocchi. A delicious fusion of fresh herbs and butter-kissed gnocchi, inviting nature’s charm onto your plate.

  • 2 hrs
  • Serves 4
  • Vegetarian
  • Intermediate


The Gnocchi

  • 1kg floury potatoes (Maris Piper or King Edward)
  • 2 Egg yolks
  • 200g 00 Flour , plus extra for dusting
  • ¼ tsp Grated Whole Nutmeg  (for grating)
  • 1 tsp Salt

The Sauce


  1. Heat the oven to 190C, roast the potatoes for 1 hour and 15 minutes until the flesh is totally soft.
  2. Slice the potatoes in half and scoop out the flesh. Keep the skins to use in the potato skin recipe. Push the hot potato through a potato ricer. Add to a clean flat surface with the yolks, flour, nutmeg and salt. Knead the dough until it comes together making sure you don’t overwork the dough. Divide it into four dough pieces.
  3. Add plenty of flour to a work surface and roll each piece into a log, slice it into a gnocchi shape. Add the gnocchi to a flat tray with flour and put in fridge for at least 30 minutes.
  4. Add gnocchi to boiling water and cook for two minutes until they float to the surface.
  5. Whilst the gnocchi is cooking, melt the butter in a frying pan. Add the capers, chili and sage and cook 2 minutes until the sage starts to go crispy. Add the pasta water and gnocchi and cook until the sauce is thickened. Stir through cheese and top with extra herbs.

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