Pairs well with Potato Gnocchi with Fresh Peas, Lemon, and Pecorino
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Potato Gnocchi with Fresh Peas, Lemon, and Pecorino
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A delightful dish featuring homemade gnocchi made from baked potatoes, enriched with ricotta and thyme, then sautéed to achieve a crispy texture. Served with fresh peas, basil, lemon zest, and pecorino cheese, this recipe transforms simple ingredients into an elegant meal.
00:30:00 total
Serves 4
medium
Pasta / Noodle Course
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Ingredients
- baked potatoes - watch the video to see (preferably baked in advance)
- salt - watch the video to see (to taste)
- pepper - watch the video to see (to taste)
- egg - 1
- ricotta - watch the video to see (dried with paper towel)
- 00 flour - watch the video to see
- thyme - watch the video to see (fresh)
- olive oil - watch the video to see
- butter - watch the video to see
- fresh peas - watch the video to see
- basil - watch the video to see (fresh)
- pesto - watch the video to see (store bought or homemade)
- lemon - 1 (zest and juice)
- pecorino cheese - watch the video to see
Instructions
- Prepare the Potatoes: Peel baked potatoes, cut them in half, and scrape out the insides. Use a ricer or grater to fluff the potatoes.
- Make the Gnocchi Dough: Season the riced potatoes with salt and pepper. Add an egg and mix. Incorporate dried ricotta and 2/3 of the egg mixture. Gradually add 00 flour and thyme leaves, then knead into a dough.
- Shape the Gnocchi: Roll the dough into logs, cut into pieces, and press with a fork or thumb to create ridges.
- Cook the Gnocchi: Sauté the gnocchi in olive oil until crispy. Season with salt and pepper. Add butter to the pan for flavor.
- Add the Vegetables and Pesto: Introduce fresh peas and basil to the pan. Incorporate pesto carefully to avoid sogginess.
- Final Touches: Finish with lemon zest and juice, then serve garnished with pecorino cheese.
