Jun 04 2026
Restaurants›The Modest Butcher Kitchen + Market, West Kelowna›Hand Rolled Gnocchi Recipe

Hand Rolled Gnocchi Recipe

Inspired by The Modest Butcher Kitchen + Market, West Kelowna
Time1h
Serves4

Roasted mushrooms and BC squash, sage brown butter, Pecorino, prosciutto chips, and fresh herbs.

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Ingredients

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Gnocchi

Roasted Vegetables

Sage Brown Butter

Garnish

Method

Prepare the Gnocchi

  1. 1

    Make the Gnocchi Dough

    Once cool, peel the potatoes and mash them until smooth. Mix in the flour, egg, and salt until a soft dough forms. Roll into small logs and cut into bite-sized pieces.

Roast the Vegetables

  1. 2

    Prepare and Roast

    Preheat oven to 400°F (200°C). Toss mushrooms and BC squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes or until golden.

Make Sage Brown Butter

  1. 3

    Cook the Butter and Sage

    In a saucepan, melt the butter over medium heat. Add sage leaves and cook until the butter turns golden brown and the sage is crispy, about 5 minutes.

Prepare Prosciutto Chips

  1. 4

    Crisp the Prosciutto

    In a skillet, cook prosciutto over medium heat until crispy, about 4-5 minutes. Drain on paper towels.

Assemble the Dish

  1. 5

    Combine and Serve

    Cook gnocchi in boiling salted water until they float, about 3-4 minutes. Toss with roasted vegetables and sage brown butter. Plate and garnish with Pecorino, prosciutto chips, and fresh herbs.

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