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U.S. Highbush Blueberry Council

Savory Blueberry Gnocchi

Chef Travis Kukull, Mollusk Restaurant & Brewery

Yes, blueberries can add flavor to a savory dinner dish and this blueberry gnocchi does it just right. It may have simple ingredients with simple instructions, but this savory blueberry gnocchi will have everyone thinking you’re the next top chef! Never heard of blueberry powder before? Discover all the different forms of blueberries: fresh and frozen, dried, freeze-dried, canned, puréed and juice.


  • 6 russet potatoes, riced
  • 1/4 cup blueberry powder
  • 1 egg
  • 2 cups flour


  1. In a medium pot over high heat, boil water.  In the meantime dust a work space with flour, forming a pile of riced potatoes with a hole in the middle; add 1 cup of flour incorporating into the potatoes. In a small cup, beat egg and add to the other cup of flour.  Stir in blueberry powder incorporating flour with the egg and powder until mixture is fairly dry and thick.
  2. Using a bench scraper, chop the mixture into the potato until they are evenly mixed. Add a dusting of flour to your surface and begin kneading the dough.  Continue kneading, adding flour until the dough is dry to the touch and has a smooth texture.
  3. Cut dough into 6 ounce pieces. Roll each out on well-floured surface until each piece becomes a long rope.  Cut each strip into 1/2 inch pieces.
  4. Add 40 or so gnocchi at a time to the boiling water until they rise to the top, letting them sit for 30 seconds.   Remove with a strainer and place in a pan with olive oil to cool

Number of servings (yield): 12

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