Homemade Gnocchi with Peas and Parmesan | Gordon Ramsay

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: semolina flour

Whole wheat flour adds fiber and nutrients.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Pecorino is often less expensive and has a similar flavor.

Cut leftover baked potatoes in half and scoop out the insides.

Use a fork or a ricer to mash the potatoes until light and fluffy.

Add a spoon of ricotta cheese, a little salt, and black pepper to the mashed potatoes.

Sieve flour over the potato mixture to avoid lumps.

Whisk one egg and add it to the mixture, making a well in the center.

Mix the ingredients to form a soft, pliable dough, adding thyme flowers for flavor.

Flour your hands and knead the dough gently until smooth, adding a little flour if it gets too wet.

Cut the dough ball in half and roll each half into a long cylinder.

Flour a knife and cut the dough into bite-sized pieces, shaping them with your finger to look like pillows.

Bring water to a boil in a pot and add a little olive oil.

Lightly flour your hands and drop the gnocchi into the boiling water, stirring to prevent sticking.

Let the gnocchi simmer until they float to the top, indicating they are cooked.

Heat olive oil in a frying pan and drain the gnocchi, then add them to the hot pan.

Sauté the gnocchi until they develop a crispy texture on the outside.

Add fresh garden peas and butter to the pan, stirring to combine.

Finish with fresh lemon zest and grated parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens