Recipe courtesy of Maxwell's East Coast Eatery


  • Level: Easy
  • Total: 1 hr 5 min
  • Active: 30 min
  • Yield: 1 serving
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2 pounds potatoes

2 tablespoons roasted garlic 

1/4 cup Parmesan

10 fresh basil leaves, chiffonade 

2 whole eggs 

Salt and Pepper

1 1/2 cups flour 


  1. Peel the potatoes, then place in a pot and fill with water to cover. Boil the potatoes until cooked through, then mash and cool.
  2. In a separate pan, saute the roasted garlic on low heat and brown it slightly. In a large mixing bowl, combine the mashed potatoes, garlic, Parmesan, basil, eggs and some salt and pepper. Mix together by hand and slowly add the flour until the dough is no longer sticky.
  3. Roll the dough by hand into long tube, approximately 12-inches long. Cut the dough into 3/4-inch pieces. Use a fork to press the pieces flat. Pinch the flattened dough on both ends to make gnocchi-shape balls.
  4. Bring a pot of salted water to a boil, for blanching. Add the raw gnocchi dough to the water. Boil until they float to the top. Remove the gnocchi from the water and cool or add to your favorite sauce and enjoy.
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