This delicious and easy gnocchi recipe, inspired by Gordon Ramsay, is the perfect comfort food for any occasion. With creamy ricotta and fluffy potatoes, these gnocchi are sautéed to golden perfection and served with a zesty pea and lemon sauce. Simple to make and packed with flavor, this dish is sure to impress!
Ingredients Needed:
- 2 large floury potatoes
- 50g ricotta cheese
- 90g plain flour
- 1 free-range egg, beaten
- 1 thyme sprig, leaves only
- Sea salt and freshly ground white pepper
- Grated Parmesan cheese, to serve
For the Sauce:
- Olive oil, for frying
- Freshly ground black pepper
- 150g peas, podded if fresh, defrosted if frozen
- Butter
- 1 thyme sprig, leaves only
- Zest of 1 lemon
How To Make Gnocchi Recipe?
- Preheat the Oven: Preheat your oven to 200°C (Gas 6) or 400°F.
- Bake the Potatoes: Bake the potatoes in their skins for 1–1¼ hours until tender all the way through. Remove the flesh from the skins while still warm, then mash until smooth using a potato ricer for the best texture.
- Prepare the Dough: Add the ricotta, a pinch of salt, white pepper, and flour to the mashed potatoes. Make a well in the middle, add the beaten egg, and mix with floured hands. Stir in the thyme leaves and knead gently until a smooth dough forms, being careful not to overwork it.
- Shape the Gnocchi: Cut the dough in half and roll each piece into a long cigar shape, about 1.5cm (0.6 inch) thick. Using a floured knife, cut the dough into 2cm (0.8 inch) pieces. Gently press each one in the center with a floured finger to create a dent for holding the sauce.
- Cook the Gnocchi: Bring a large pot of water to a boil. Add the gnocchi in batches, tilting the pan from side to side briefly to prevent sticking. Simmer for about 1½–2 minutes, or until the gnocchi floats to the top. Drain and leave to steam-dry for 1–2 minutes.
- Make the Sauce: Heat a frying pan over medium-high heat, adding a little olive oil. Add the gnocchi to the hot pan, seasoning with a pinch of salt and black pepper. Sauté for 1–2 minutes on each side until nicely golden. Add the peas, a knob of butter, and thyme leaves, tossing everything to heat through. Stir in the lemon zest.
- Serve: Serve your gnocchi topped with freshly grated Parmesan cheese.
Recipe Tips:
- Use Floury Potatoes: Pick potatoes like Russets. They make the gnocchi lighter. Waxy potatoes can make them too sticky and heavy.
- Don’t Overmix the Dough: Mix the dough gently. If you mix too much, the gnocchi will be tough.
- Make the Gnocchi the Same Size: Cut the gnocchi into equal pieces and press the middle gently. This helps them cook the same and hold more sauce.
- Cook in Small Batches: Don’t put too many gnocchi in the pot. Cook them in small batches so they float and cook well.
- Finish in the Pan: After boiling, fry the gnocchi in a hot pan with oil. This gives them a nice golden color and extra flavor.
How To Store & Reheat Leftovers?
- Refrigerate: Let the gnocchi cool before storing it in an airtight container in the fridge for up to 2 days.
- Freeze: Freeze the gnocchi on a baking sheet for 1–2 hours, then put them in a freezer-safe bag. They will last for 1 month.
- Reheat: Heat some oil or butter in a pan over medium heat. Sauté the gnocchi for 3–5 minutes until hot and crispy.
Nutrition Facts:
- Calories: 220 kcal
- Total Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 45mg
- Sodium: 250mg
- Potassium: 350mg
- Total Carbohydrate: 33g
- Dietary Fiber: 2g
- Sugars: 1g
- Protein: 5g
Gordon Ramsay Gnocchi Recipe
Description
This delicious and easy gnocchi recipe, inspired by Gordon Ramsay, is the perfect comfort food for any occasion. With creamy ricotta and fluffy potatoes, these gnocchi are sautéed to golden perfection and served with a zesty pea and lemon sauce. Simple to make and packed with flavor, this dish is sure to impress!
Ingredients
For the Sauce:
Instructions
- Preheat the Oven: Preheat your oven to 200°C (Gas 6) or 400°F.
- Bake the Potatoes: Bake the potatoes in their skins for 1–1¼ hours until tender all the way through. Remove the flesh from the skins while still warm, then mash until smooth using a potato ricer for the best texture.
- Prepare the Dough: Add the ricotta, a pinch of salt, white pepper, and flour to the mashed potatoes. Make a well in the middle, add the beaten egg, and mix with floured hands. Stir in the thyme leaves and knead gently until a smooth dough forms, being careful not to overwork it.
- Shape the Gnocchi: Cut the dough in half and roll each piece into a long cigar shape, about 1.5cm (0.6 inch) thick. Using a floured knife, cut the dough into 2cm (0.8 inch) pieces. Gently press each one in the center with a floured finger to create a dent for holding the sauce.
- Cook the Gnocchi: Bring a large pot of water to a boil. Add the gnocchi in batches, tilting the pan from side to side briefly to prevent sticking. Simmer for about 1½–2 minutes, or until the gnocchi floats to the top. Drain and leave to steam-dry for 1–2 minutes.
- Make the Sauce: Heat a frying pan over medium-high heat, adding a little olive oil. Add the gnocchi to the hot pan, seasoning with a pinch of salt and black pepper. Sauté for 1–2 minutes on each side until nicely golden. Add the peas, a knob of butter, and thyme leaves, tossing everything to heat through. Stir in the lemon zest.
- Serve: Serve your gnocchi topped with freshly grated Parmesan cheese.
Notes
- Use Floury Potatoes: Pick potatoes like Russets. They make the gnocchi lighter. Waxy potatoes can make them too sticky and heavy.
- Don’t Overmix the Dough: Mix the dough gently. If you mix too much, the gnocchi will be tough.
- Make the Gnocchi the Same Size: Cut the gnocchi into equal pieces and press the middle gently. This helps them cook the same and hold more sauce.
- Cook in Small Batches: Don’t put too many gnocchi in the pot. Cook them in small batches so they float and cook well.
- Finish in the Pan: After boiling, fry the gnocchi in a hot pan with oil. This gives them a nice golden color and extra flavor.
Gordon Ramsay Gnocchi Recipe