Every time we make mashed potatoes we always make a bit extra so we can use the leftovers for gnocchi, croquettes or potato scones. This Gordon Ramsay version of gnocchi is simple and irresistible. The delicate flavours and beautiful texture are worth the effort.
Tips:
Pass the potatoes through a ricer if you have one. This makes the mixture lighter and airier.
I always fry off gnocchi in a hot pan with a little olive oil regardless of the recipe as it creates a lovely crispy outside texture.
Ingredients:
2 cups leftover mashed potato
50g ricotta cheese
90g plain flour
1 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
Method:
Place mash potato in a bowl and mix in the ricotta, a pinch of salt and white pepper and the flour.
Add the beaten egg and begin to combine the mixture with floured hands.
Work in the thyme leaves and continue until a smooth dough has formed. (Be careful not to overwork it or the dough will end up too dense and won’t expand when it goes into the water.)
Cut the dough in half and shape each piece into a long cigar shape about 1.5cm thick. Using the back of a floured table knife, cut each length of dough into 2cm pieces to make ‘pillows’ or individual gnocchi.
Gently press each one in the centre using your floured finger. The dent will hold more sauce and allow the gnocchi to take on more flavour.
Bring a large pan of water to the boil. Add the gnocchi, tilting the pan from side to side briefly to stop them sticking together, then simmer for about 1½–2 minutes until they start to float. Drain the gnocchi and leave them to steam-dry for 1–2 minutes.
Meanwhile, start to make the sauce. Heat a frying pan over a medium-high heat and add a little olive oil. Add the gnocchi to the hot pan with a pinch of salt and black pepper and sauté for 1–2 minutes on each side until nicely coloured.
Add the peas to the pan with a knob of butter and the thyme leaves. Toss to heat through, then add the lemon zest. Serve with grated Parmesan cheese.
Bon appetit 😊
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