Gnocchi with Peas and Thyme
Indulge in the comforting goodness of homemade gnocchi crafted from leftover baked potatoes, creating a delightful pillowy texture. Tossed with vibrant fresh peas and a fragrant sprinkle of thyme, this dish is a fresh twist on a classic favorite. Get ready to savor every bite of this easy-to-make pasta dish that’s sure to impress!
✓This video contains 3 recipes.View all →
Prep
20
min
Cook
15
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- lemon zest
- pepper
- leftover baked potatoes
🥛Dairy & Eggs(4)
- butter
- egg
- grated parmesan cheese
- ricotta
🫙Pantry Staples(2)
- flour
- olive oil
🧂Spices & Seasonings(2)
- salt
- thyme flowers
📦Other(1)
- fresh garden peas
👨🍳 Instructions
- 1
Scoop out the inside of the baked potatoes and mash until fluffy.
- 2
Mix in ricotta, salt, pepper, and flour to form a dough.
- 3
Knead the mixture until smooth and soft, adding flour as needed.
- 4
Roll the dough into long pieces and cut into bite-sized pieces.
- 5
Boil water with a touch of olive oil and add gnocchi.
- 6
Cook until gnocchi float to the top, then remove and drain.
- 7
Heat olive oil in a frying pan and sauté the gnocchi until crispy.
- 8
Add fresh peas and butter, and finish with thyme and lemon zest.
- 9
Serve with grated parmesan cheese.
💡 Pro Tips
- ✓Bake the potatoes at 400°F for 45-60 minutes rather than boiling them, since boiling adds excess water that forces you to compensate with more flour, resulting in dense, gummy gnocchi.technique400°F, 45-60 minutes
- ✓Rice or mash the potatoes while still hot (above 150°F) because starch granules absorb flour more evenly at high temperatures, preventing the gluey texture that develops when starches cool and retrograde before mixing.techniqueabove 150°F
- ✓Use full-fat ricotta drained for at least 30 minutes in cheesecloth, since excess whey (which can be 15-20% of volume) will throw off your flour ratio and make the dough sticky and hard to shape.ingredient30 minutes draining, 15-20% whey
- ✓Pull gnocchi from the boiling water within 10-15 seconds of floating, as prolonged cooking after they surface causes the exterior starch layer to overhydrate and slough off, weakening structure for the pan-frying step.timing10-15 seconds after floating
- ✓Pan-fry the boiled gnocchi in a single layer over medium-high heat (375°F oil surface temp) for 2-3 minutes per side undisturbed, allowing a Maillard-browned crust to form before flipping, which won't happen if the pan is crowded and steam builds up.technique375°F, 2-3 minutes per side
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