MINNEAPOLIS (WCCO) — The St. Paul restaurant joan’s in the Park has just been named one of the best 100 restaurants in American by Open Table, the restaurant reservations site.

The restaurant has been owned and operated by Joan Schmitt and Susan Dunlop since 2011.

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Here are two gnocchi recipes they shared with WCCO-TV.

Potato Gnocchi


4 lbs Russet Potatoes
1 ½ – 2 cups All purpose flour
3/4 tsp salt

Method of Preparation/Procedure

1. Rinse and bake the potatoes in a 350 degree oven until they are very soft (approximately 1 hour) and allow to cool to room temperature.

2. Once cool, using a spoon, scrape out the potato flesh into a mixing bowl.

3. Using a potato ricer, rice the potatoes into an additional mixing bowl.

4. Add 1 ½ cups of the flour and the salt into the riced potatoes and gently toss the flour into the potatoes, taking care not to form a dough only incorporate the flour into the riced potatoes.

5. Once the flour is incorporated, take a small ball and make a dough, if the dough is wet add some additional flour until the dough is a good consistency and can hold together.

6. Now divide the dough into 2 balls and kneed each ball into a dough. Do not kneed more than 1 minute. Over working the dough will make the gnocchi tough.

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7. Using some flour for dusting, roll the dough into ropes and cut to desired sizes.

8. Add the gnocchi to salted boiling water and once the gnocchi rise to the surface cook for 2 minutes. Do not allow the water to come back to a rolling boil as it will break up the gnocchi.

9. Using a slotted spoon transfer the gnocchi to a sheet pan and allow to cool.

10.At this point you can refrigerate the gnocchi for later use.

Winter Squash Gnocchi


2 tbl Brown Butter
½ tsp Kosher salt
24 oz Prepared gnocchi
2 cups Roasted winter squash (3/4” pieces)
2 tsp Fresh sage (chopped)
Pecorino Cheese
Sea salt

Method of Preparation/Procedure

1. Heat the brown butter and salt in a non-stick pan on medium high heat and then add the gnocchi. Cook until browned on one side.

2. Add the squash and sage to the pan and warm through, and toss cooking about 3 to 4 minutes. Use a rubber spatula to keep the ingredients moving to cook evenly.

3. When the gnocchi are golden brown and the squash is warmed through, turn them out into a pasta serving bowl.

4. Grate pecorino cheese followed by the nutmeg over the top of the gnocchi to taste. (being careful with the nutmeg as it can over power the dish.)

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5. Finish with a bit of sea salt if needed. (the pecorino is salty as well)