Gordon’s Gnocchi

16 INGREDIENTS • 15 STEPS • 1HR 30MINS

Gordon’s Gnocchi

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.
author_avatar
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

$3.80

Cost Per Serving

Ingredients

Servings
2
us / metric
Gnocchi
Russet Potato
1 lb
Russet Potato
Kosher Salt
1 Tbsp
Kosher Salt
Freshly Ground Black Pepper
1 tsp
Freshly Ground Black Pepper
Large Egg
1
Large Egg, beaten
Ricotta Cheese
3 2/3 Tbsp
Ricotta Cheese
Type 00 Flour
2/3 cup
Type 00 Flour
Fresh Thyme
2 sprigs
Fresh Thyme, leaves picked
Sauce
Olive Oil
2 Tbsp
Olive Oil
plus more for plating
Kosher Salt
to taste
Kosher Salt
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Butter
2 Tbsp
Butter
English Peas
1 cup
English Peas
Fresh Basil
1 bunch
Fresh Basil, sliced
Basil Pesto
4 Tbsp
Basil Pesto
Lemon
1
Lemon, zested, juiced
Pecorino Romano Cheese
to taste
Grated Pecorino Romano Cheese
for serving
Love This Recipe?
author_avatar
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/

Cooking Instructions

Hide 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).
step 15 Finish with Lemon (1) zest and freshly grated Pecorino Romano Cheese (to taste).

RECIPES TAG

Comfort Food
Shellfish-Free
Dinner
Vegetarian
Potatoes
Pasta
Italian
top