Making Potato Gnocchi with Chef Corey Siegel

QC Kitchen gets a recipe from a chef who has won multiple national and international medals.

CHARLOTTE, N.C. (QC LIFE) - We’re getting ready to enjoy the perfect fall food!

Chef Corey Siegel, a member of the American Culinary Federation, is stepping into the QC Kitchen to prepare potato gnocchi with shrimp and asparagus.

Here’s what you need to make it at home:


  • 2 Russet Potatoes
  • 2 Egg Yolks
  • 1C OO Flour
  • 2oz Butter
  • 1 Shallot minced
  • 2 Garlic cloves minced
  • 1 Bunch asparagus
  • 24 Shrimp
  • 2 Lemons
  • Pinch of chopped dill
  • Pinch of salt
  • Freshly ground pepper
  • 2oz butter


  • Parmesan
  • Dill


  • Preheat the oven to 375F
  • Bake the potatoes for 1 hour
  • Remove the skin and grate the inside of the potato onto a tray
  • Mix the egg yolks and pour them as evenly as you can over the potatoes
  • Sift the flour straight onto the potatoes and gently mix together to form the dough
  • With your hands, roll out into 1/2 inch round logs using a little extra flour if necessary to prevent sticking
  • Sprinkle a light amount of flour onto the top of the log to help cut neatly.
  • Cut into square pieces and cook in boiling salted water until they float
  • In a pan add the butter and brown the gnocchi.
  • Season the shrimp with a pinch of salt and black pepper. Add to the pan followed by the shallots , garlic and asparagus.
  • Once the shrimp are cooked, add about 6oz of pasta cooking water, lemon juice and dill, letting it reduce slightly
  • Off the heat, swirl the butter and serve
WBTV Web Staff

WBTV Web Staff

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