Gnocchi
Dive into a delightful gnocchi experience that’s both comforting and effortless! This dish showcases pillowy potato dumplings, tossed in a luscious garlic butter sauce and finished with a sprinkle of fresh herbs for that extra zing. Perfect for a cozy night in or impressing your friends, it’s a must-try for any pasta lover!
Prep
15
min
Cook
20
min
Serves
4
people
Level
intermediate
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- •2 large baked potatoes
- •1 egg
- •1/2 cup fresh peas
- •1 lemon (zest and juice)
- •1/4 cup pecorino cheese
- •1/4 cup pesto
- •1 cup ricotta cheese
Pantry Items
Amounts also listed in instructions below
- •2 cups double zero flour
- •Extra virgin olive oil
- •Fresh basil
- •Olive oil
- •Pepper
- •Salt
- •Thyme
👨🍳 Instructions
- 1
Start off with baked potatoes. Cut them in half and scrape out the potato.
- 2
Add pepper and salt to the potatoes.
- 3
Use a ricer to push the potatoes through.
- 4
Add ricotta cheese and whisked egg (2/3 of the egg) to the mixture.
- 5
Start binding the mixture and sprinkle in double zero flour.
- 6
Add thyme for fragrance and bind everything together.
- 7
Let the dough rest for 5 minutes.
- 8
Lightly flour the surface and roll the dough into a big roll.
- 9
Shape the gnocchi by pushing your thumb through each piece.
- 10
In a pan, heat olive oil and add gnocchi two or three at a time.
- 11
Season with salt and pepper, and add butter around the outside of the pan.
- 12
Flip the gnocchi over and add fresh peas, basil, and pesto.
- 13
Finish with lemon zest, fresh lemon juice, extra virgin olive oil, and pecorino cheese.
💡 Pro Tips
- ✓Use leftover baked potatoes for faster prep instead of baking fresh ones.
- ✓If you don't have a ricer, mash the potatoes thoroughly to avoid lumps in the gnocchi.
- ✓Ensure the egg is at room temperature for better incorporation into the mixture.
- ✓No double zero flour? Use all-purpose flour, but the texture may be slightly less tender.