Making homemade gnocchi is easy and delicious and starts with simple ingredients.
- 2 large baking potatoes (Russet or Yukon gold work well)
- 1/4 ricotta cheese
- Salt and ground white pepper
- 3/4 cup all-purpose flour
- 1 egg, beaten
- For the sauce:
- Olive oil, for frying
- Freshly ground black pepper
- 1/2 cup peas, defrosted if frozen
- 2 tbsp butter
- 2 sprigs of fresh sage
- Zest of 1 lemon
- Grated parmesan, to serve
- Preheat the oven to 375˚F. Bake the potatoes in their skins for 1-1¼ hours until tender, then remove the flesh and mash until smooth.
- Mix the ricotta cheese with a pinch of salt and white pepper and then add the flour along with the mashed baked potatoes. Make a well in the middle, add the beaten egg and combine the mixture with floured hands. Work the dough until a smooth dough has formed; about 5 minutes.
- Cut the dough in half and shape each piece into a long cigar, about 1/2″ thick. Using the back of a floured butter knife, cut each length into 1″ pieces to make the gnocchi. Gently make a dent in each one – it will allow the gnocchi to hold more sauce.
- Add the gnocchi to a large pan of boiling water, stirring 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.
- 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 sage. Toss, then add the lemon zest.
- Serve with grated parmesan.
- Category: dinner
- Method: stove top
- Cuisine: Italian
Keywords: how to make, italian, potato, pasta, gnocchi, recipe, homemade. from scratch, easy,