Jump to Main ContentJump to Primary Navigation
Top

Recipe: Homemade Gnocchi with Peas

gnocchi.jpg

Like most pasta, gnocchi always seems best left to the experts (or tipped out of a packet). But in fact it’s much easier to make yourself than you might think. Plus, it makes use of those potatoes that have been hanging around at the bottom of the fridge…

Kcal:

327 per serving

Saturated fat:

0.5g per serving

Preparation time:

40-45 minutes

Cooking time:

1 hour 6 minutes

Ingredients (serves 4):

  • 2 large floury potatoes (King Edward or Maris Piper are best)
  • 50g ricotta cheese
  • Sea salt and freshly ground white pepper
  • 90g plain flour
  • 1 free-range egg, beaten
  • 1 thyme sprig, leaves only

For the sauce:

  • Olive oil, for frying
  • Freshly ground black pepper
  • 150g peas, defrosted if frozen
  • Knob of butter
  • 1 thyme sprig, leaves only
  • Zest of 1 lemon
  • Grated parmesan, to serve

Method

Step 1: Preheat the oven to 220˚C/390˚F/gas mark 6. Bake the potatoes in their skins for 1-1¼ hours until tender, then remove the flesh and mash until smooth. Mix in the ricotta, a pinch of salt and white pepper, and the flour. Make a well in the middle, add the beaten egg and combine the mixture with floured hands. Work in the thyme leaves until a smooth dough has formed. (Be careful not to overwork it, though.)

Step 2: Cut the dough in half and shape each piece into a long cigar, about 1.5cm thick. Using the back of a floured table knife, cut each length into 2cm pieces to make the gnocchi. Gently make a dent in each one – it will allow the gnocchi to hold more sauce.

Step 3: Add the gnocchi to a large pan of boiling water, tilting it from side to side briefly to stop them sticking together. Simmer for 1½-2 minutes, until they start to float. Drain and leave the gnocchi to dry for 1-2 minutes.

Step 4: Heat a frying pan over a medium-high heat and add a little olive oil. Add the gnocchi to the pan with a pinch of salt and black pepper and sauté for 1-2 minutes on each side until coloured. Add the peas, butter and thyme leaves. Toss, then add the lemon zest. Serve with grated parmesan.

Gordon Ramsay’s Ultimate Cookery Course is out now (£25, Hodder & Stoughton)

Related

serenarowerecipe.jpg

Potato gnocchi with coconut sauce & dukkah

mushroomrissotto.jpg

Pearl barley risotto with mushrooms, leeks and garlic

ragu.jpg

Pappardelle with lamb Ragu

Comments

Latest...

How to chill a bottle of white wine in less than 3 minutes

Because who has time to wait for wine?

by Kayleigh Dray
22 May 2017

This is how you decide what to eat for lunch

Salad or sandwich?

by Sarah Biddlecombe
22 May 2017

This is an avocado filled with coffee because the avolatte is upon us

That's a latte. Inside an avocado, yes.

by Amy Swales
22 May 2017

Pink pineapples could soon be brightening up your breakfast

The candy-coloured food train rumbles on

by Amy Swales
19 May 2017

The goth latte is here to redefine black coffee for 2017

Morticia Addams would 100% approve

by Kayleigh Dray
19 May 2017

Stop what you're doing and revel in the art of Freddo hot chocolate

The iconic bar is now available in powder form

by Anna Brech
19 May 2017

Are you ready for the London Tequila Festival?

Limes and salt, one two three...

by Anna Brech
18 May 2017

Coffee ice could solve all of your diluted caffeine issues

The answer to your frappuccino prayers

by Amy Swales
17 May 2017

There’s a new flavour of Fab and it’s being called a “game changer”

But would you give up your original for it?

by Amy Swales
12 May 2017

Here’s where to get your hands on rainbow croissants in London

They're multi-coloured to their cherry jam core

by Moya Crockett
12 May 2017