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Seville Orange and Rosemary Gnocchi Les Fougere's

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“Update. I made this at home on the weekend and was amazed at how *easy* they were. the active time was actually 15 minutes!! And *delicious*. They suggest serving it with a ragout or stew, alternatively simply tossed in butter with some pancetta and grated parmegiano reggiano. cooking time includes time to cook potatoes”

Ingredients Nutrition


  1. Bake the potatoes in their skins, let rest until cool enough to handle then spoon out flesh and rice it. (i just use a potatoe masher with the square holes).
  2. Mound the riced potato onto a floured board. Make a well in the center and add the eggs, egg yok, olive oil, rosemary, marmalade and zests.
  3. Using a fork, stir all the ingredients in the well together, incorporating the potato bit by bit. Gradually add just enough flour to form a tender dough and knead gently and briefly to form a ball.
  4. Divide dough into quarters. Roll each quarter in a 3/4 inch rope and cut into pieces on the diagnol. Throw into boiling salted water. As soon as gnocchi rises to the top they are done, strain and toss with butter.
  5. Either serve with a ladle of ragout, stew or fresh parmesan and a garnish of fresh rosemary and orange zest.

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