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Recipe: Homemade Gnocchi with Peas

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)

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