Food & Drink, Recipes

Eat Me: Potato gnocchi with fresh herbs


2 large russet potatoes

1 large egg, slightly beaten

1 tbsp unsalted butter, soft

1 tbsp flat leaf parsley, minced

1 tbsp chives, minced

1 tsp sage, minced

½ tsp salt

1/8 tsp pepper

1 cup all- purpose flour

  • Bake potatoes until completely cooked through
  • Scrape potato pulp into a mixing bowl and mash with a fork (or push through a ricer)
  • Add egg and butter, and mash until mixed and smooth
  • Stir in herbs, salt and pepper.
  • Work in half the flour with your hands until dough becomes thick.
  • Knead in remaining flour until the dough is firm and no longer sticky.
  • Divide the dough into 4 equal pieces and roll into a ½ inch thick rope.
  • Cut dough into pieces that are ½ inch long. Roll a fork over each piece, pressing lightly to create grooves.
  • In a large pot of salted boiling water cook gnocchi until they float. Drain and serve with tomato sauce.



2 tbsp extra-virgin olive oil

2 cloves of garlic, minced

3 large tomatoes, chopped

4 leaves of basil

  • Heat oil in a large sauce pan over low heat.
  • Stir in onions and cook until soft – add garlic and cook 2 more min.
  • Stir in tomatoes and cook until tomatoes take on a sauce like appearance (10min.)
  • Add torn basil leaves to sauce and serve.


Ben Kramer is the Executive Chef at the University of Winnipeg. Follow him at: @ChefUofW

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