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Dutch Yellow tm Potato and Rosemary Gnocchi
By Chef Yvon Goetz


1 pound Baby Dutch Yellow® Potatoes (DYP's) 
3 large Egg Yolks 
1/2 cup Parmesan Cheese - freshly grated 
1/4 teaspoon Nutmeg grated 
1 teaspoon Rosemary chopped 
1/2 teaspoon Sea Salt 
1/4 teaspoon Black Pepper ground 
1 cup All Purpose Unbleached Flour 
1 tablespoon Butter 


Bake the DYP's in a 375 degrees F oven until well done. 

Let sit until cool enough to handle, cut in half, and scoop out the flesh. 

Pass the potatoes through a potato ricer. 

Make a mound of potatoes on the counter with a well in the middle, add 3 of the egg yolks, the cheese, nutmeg, chopped rosemary, salt and pepper. 

Add the potatoes and mix well with hands. 

Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together. 

If the mixture is too dry, add another egg yolk or a little water. Do not over mix. 

Cut the dough into 4 pieces. Roll each piece into a rope about 1/2-inch in diameter. 

Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them. 

You can use a gnocchi board to shape your gnocchis. 

As you shape the gnocchi, dust them lightly with flour and scatter them on baking sheets lined with parchment paper. 

When ready to cook, bring a large pot of water to a boil and add salt. 

Drop in the gnocchi and cook for about 90 seconds from the time they rise to the surface. 

Remove the cooked gnocchi with a spider or slotted spoon. 

Sauté the gnocchi in a little butter and serve.