The Little Potato Company Creamers – Gnocchi Recipe #LilPotatoCo

Growing up in Thunder Bay Ontario, I always had a steady diet of potatoes (every spring helping my mother plant and dig the garden).

I enjoyed them as fries (with minimal oil) and mashed (with butter and milk). I was a picky eater and was quite particular about my diet!

When I moved out I always wondered why we bothered growing these tiny potatoes from the garden – when we could get these giant potatoes from the store for $3 for 10 pounds. It wasn’t until I became more of a foodie (the last 10 years in Victoria) that I saw how much better tasting these creamer potatoes were.


I had the chance to review The Little Potato Company six proprietary Creamer varietals:

  • Baby Boomer – Thriving in rich soils, Baby Boomer is The Little Potato Company’s smallest proprietary variety. Thin yellow skin, flavourful yellow flesh – it absorbs little oil when cooked and produces an exquisite, fluffy texture. This Creamer cooks quickly and is great for roasting.
  • Blushing Belle – This extremely versatile Creamer potato adapts well to a variety of cooking methods. Named after its blushing red skin and buttery yellow flesh, Blushing Belle delivers a soft, light texture with mild, delicate flavour that is excellent for roasting or mashing.
  • Something Blue – This varietal has a unique, beautiful contrast of colours – yellow flesh with purple streaks and bright blue/purple skin. Something Blue delivers a well-balanced, slightly exotic flavour that has great colour retention, and is excellent for roasting or barbequing.
  • Fingerlings – Our crescent-shaped, thin-skinned Fingerlings have attractive yellow flesh and beautiful firm texture. When cooked these potatoes have a very distinct flavour, sure to enhance any recipe.
  • Little Reds – With appealing red blush-coloured skin and light, fluffy texture, this Creamer will brighten up any meal. Boiled, microwaved, or roasted, Little Reds deliver a unique, delicate flavour that adapts well to a variety of recipes and cooking methods.
  • Little Yellows – Smooth yellow skin and firm, buttery, flesh are trademarks of this varietal. Little Yellows are particularly well-suited to steaming and boiling, which brings out the best of their rich potato flavour and silky texture.

I made simple gorgeous gnocchi with their Something Blue varietal potatoes.

Roasted Little Potato Company Something blue potatoes

Roasted Little Potato Company Something blue potatoes with some garlic.

Made the rolls after kneading the dough – into small long rolls.

Finished product – with parmesan cheese grated.


Little Potato Company Creamers Gnocchi Recipe

30 minutes

Cook Time: 30 minutes

1 hour

4 servings


  • 1.5 pounds of Little Potatoes Company Creamers Blue Varietal.
  • 2 eggs
  • 1 cups unbleached all-purpose flour
  • 1 cup whole-wheat flour.
  • 1/4 cup cup unbleached all-purpose flour (for dusting)
  • 1 cup of tomato sauce (Simply Natural)
  • 2 tbsp of butter (unsalted)


  1. Roast the potatoes in a preheated 350 F degrees oven for 1/2 hour then let cool.
  2. Use a food processor or mixer to turn the roasted potatoes into a puree.
  3. Slowly add the flour and eggs until the mixture forms a rough dough. Do not over-work the dough.
  4. Transfer the dough to a lightly floured surface. Gently knead the dough for 1 or 2 minutes until smooth, adding a little bit more flour, if necessary, to keep it from sticking.
  5. Break off a piece of the dough and roll it back and forth into a rope, about the thickness of your index finger. Cut the rope into small pieces (about 1/2 inch).
  6. Bring a pot of salted water to boiling point and slowly place the gnocchi into the pot. I use a slotted spoon to make it easier.
  7. Once the gnocchi reach the surface, transfer to a saucepan with the tomato sauce and butter in medium heat.
  8. Serve immediately.

Steven Zussino

Steven Zussino is the co-founder of Grocery Alerts Canada. He loves to help Canadians save money on groceries. He also runs the blog,



Send this to friend