Quick and Delicious Gnocchi

Name: Quick and Delicious Gnocchi
Cook time: 95 min
Total time: 95 min
Yield: 4 servings
Ingredients: 5 medium Potatoes, baked; Some Salt, to taste; Some Pepper (Black), to taste; 1 large Egg; 2/3 cups 00 Flour, approx.; 2 tbsp Olive Oil, for cooking; 1 tbsp Butter, for cooking; 1/2 cups Peas, fresh; 1/4 cups Basil Pesto, fresh; 1 tsp Lemon Zest; 1 tbsp Lemon Juice, fresh; 1 tbsp Olive Oil, extra virgin, for finishing; 1/4 cups Pecorino Cheese, grated

Light, pillowy gnocchi made from baked potatoes and 00 flour, pan-fried until golden then tossed with bright peas, basil pesto and lemon for a fresh, satisfying weeknight dish. A drizzle of extra-virgin olive oil and a dusting of grated Pecorino finish each bite with rich, savory balance.

Light, pillowy gnocchi made from baked potatoes and 00 flour, pan-fried until golden then tossed with bright peas, basil pesto and... Show more

By Gordon Ramsay · Original recipe

Health Grade

B+ · Healthy

Time

1 hr30 min

Price

0,91 €

Calories

526 kcal

low calorie

low sugar

satiating

Method

Bake the potatoes

Heat the oven to 425° F. Scrub the Potatoes well, dry them, and prick each one a few times with a fork so steam can escape. Set them on a baking sheet and bake for 45 to 50 minutes, until the skins are wrinkled and a knife slides through the centers easily. Let them cool for 10 minutes so you can handle them comfortably.

Make the dough

Split the Egg into a large bowl and whisk it lightly. Scoop the warm potato flesh from the skins, mash it until smooth, then mix in the Salt, Black pepper, and 00 Flour a little at a time. Stir just until a soft dough forms; stop as soon as it holds together, even if it still feels slightly tacky.

Shape the gnocchi

Lightly dust your counter with flour, then divide the dough into a few pieces. Roll each piece into a rope about thumb-thickness, cut it into bite-size pillows, and, if you want, press each one gently with the back of a fork to make ridges. Keep the pieces lightly floured and spaced out so they do not stick together.

Boil the gnocchi

Bring a large pot of water to a lively boil and season it generously with salt. Drop the gnocchi in batches so the water keeps moving; as soon as they float to the top, start a 2 minute timer. Lift them out with a slotted spoon and let them drain well.

Toss with pesto

Set a large skillet over medium heat and warm the Olive Oil with the Butter until the butter melts and foams. Add the Peas and cook for 2 minutes, just until they turn bright green and tender. Stir in the Basil Pesto, Lemon Zest, and Lemon Juice, then add the drained gnocchi and a splash of their cooking water. Toss gently until everything is glossy and coated.

Finish and serve

Take the skillet off the heat and drizzle over a little extra virgin olive oil. Taste and adjust the salt and black pepper if needed, then scatter over the Pecorino Cheese. Spoon the gnocchi into warm bowls and serve right away while the sauce is still silky.