16 INGREDIENTS • 15 STEPS • 1HR 30MINS

Gordon’s Gnocchi

Name: Gordon’s Gnocchi
Total time: PT5400.0S
Yield: 2
Ingredients: 1 pound Russet Potato; 1 tablespoon Kosher Salt; 1 teaspoon Freshly Ground Black Pepper; 1 Large Egg; 2 ounce Ricotta Cheese; 3 ounce Type 00 Flour; 2 sprig Fresh Thyme; 2 tablespoon Olive Oil; to taste Kosher Salt; to taste Freshly Ground Black Pepper; 2 tablespoon Butter; 1 cup English Peas; 1 bunch Fresh Basil; 1/4 cup Basil Pesto; 1 Lemon; to taste Pecorino Romano Cheese

Savor the pillowy softness of Gordon's Gnocchi, each bite bathing in a rich, savory sauce. This is comfort food crafted to perfection, elevating simple ingredients to culinary art.

Love This Recipe?

Savor the pillowy softness of Gordon's Gnocchi, each bite bathing in a rich, savory sauce. This is comfort food crafted to perfection, elevating simple ingredients to culinary art.

Gordon Ramsay

Born in Scotland and raised in Stratford-upon-Avon, England, Gordon Ramsay trained with top chefs and opened successful restaurants worldwide. He's also a global TV star with shows like Next Level Chef, Hell’s Kitchen, and MasterChef.

https://www.gordonramsay.com/

1HR 30MINS

Total Time

Ingredients

Servings

us / metric

Gnocchi

1 lb

Russet Potato

1 Tbsp

Kosher Salt

1 tsp

Freshly Ground Black Pepper

Large Egg, beaten

3 2/3 Tbsp

Ricotta Cheese

2/3 cup

Type 00 Flour

2 sprigs

Fresh Thyme, leaves picked

Sauce

2 Tbsp

Olive Oil

plus more for plating

to taste

Kosher Salt

to taste

Freshly Ground Black Pepper

2 Tbsp

Butter

1 cup

English Peas

1 bunch

Fresh Basil, sliced

4 Tbsp

Basil Pesto

Lemon, zested, juiced

to taste

Grated Pecorino Romano Cheese

for serving

Love This Recipe?

Gordon Ramsay

https://www.gordonramsay.com/

Cooking InstructionsHide images

step 1

Make the Gnocchi: Preheat the oven to 350 degrees.

step 2

Pierce Russet Potato (1 lb) with a fork, coat with oil, and season with salt.

step 3

Wrap potatoes in foil and let bake until tender, about an hour.

step 4

Remove the skins from the baked potato, preferably while they are still warm and pass through a potato ricer.

step 5

Mix in the Ricotta Cheese (3 2/3 Tbsp), Kosher Salt (1 Tbsp), Freshly Ground Black Pepper (1 tsp), and Type 00 Flour (2/3 cup).

step 6

Make a well in the middle, add a beaten Large Egg (1) and begin to combine the mixture with floured hands.

step 7

Work in the Fresh Thyme (2 sprigs) and continue until a smooth dough is formed.

step 8

Cut the dough in half and shape each piece into a long cigar shape, about 1.5cm thick.

step 9

Using the back of a floured table knife, cut each length of dough into 2cm pieces. Gently press each one in the center using your floured finger.

step 10

Bring a large pan of water to the boil.

step 11

Add the gnocchi, tilting the pan from side to side briefly to stop them sticking together. Simmer for about 1 ½ - 2 minutes until they start to float. Drain the gnocchi and leave them to steam-dry for 1-2 minutes.

step 12

Heat a frying pan over medium-high heat and with Olive Oil (2 Tbsp).

step 13

Add the gnocchi to the pan with a pinch of Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste). Saute for 1-2 minutes on each side until the gnocchi turns golden brown.

step 14

Add the English Peas (1 cup) to the pan with a knob of Butter (2 Tbsp), Fresh Basil (1 bunch), and the jarred Basil Pesto (4 Tbsp).

step 15

Finish with Lemon (1) zest and freshly grated Pecorino Romano Cheese (to taste).

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