LINC Foods Brings You Potato Gnocchi

Potato Gnocchi with Lemon and Sage


1 pound yellow potatoes from Channing Farm

1 cup emmer flour from Bluebird Grain Farm

1 egg from Rockin’ Rainbow Egg Ranch

½ tsp sea salt from San Juan Island Sea Salt

1 Tbsp olive oil

4 Tbsp butter

1 tsp honey

Juice of ½ lemon

1 Tbsp dried sage

Salt and pepper to taste

Parmesan cheese


Boil the potatoes for 30 minutes until they can be easily pierced with a fork. Let cool and remove the skins. Mash the potatoes using a fork or potato ricer.

Place the flour on a clean surface. Top with the potatoes and egg. Begin mixing with a fork, switching to your hands once the dough forms into a ball. Knead just until dough is smooth. Divide the dough into 8 pieces. On a lightly floured surface, roll each piece into a one-inch-wide rope. Using a knife, slice the ropes into half-inch pieces.

Bring salted water to a boil. Add a fourth of the gnocchis at a time, fishing them out with a slotted spoon once they begin to float. Place strained gnocchis in a bowl and toss with olive oil to keep from sticking together. Heat a skillet over medium heat with olive oil. Place the gnocchis in the pan, making sure each one touches the bottom. Cover and let cook for 5 minutes. Stir, cover, and cook for another 5 minutes. Add butter, honey, lemon juice, sage, salt, and pepper to the pan, stirring until melted and the gnocchis are evenly coated. Serve with a sprinkle of parmesan. Enjoy! (Courtesy of LINC Foods—The Local Inland Northwest Cooperative @

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