Ricotta Potato Gnocchi With Lemon & Peas
Looking for an easy pasta dish made in 30 minutes? Gnocchi is the way to go!
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You’ll need potatoes, ricotta, flour, egg, lemon, shallot, garlic, stock, white wine, peas, and S&P
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Peel two large Idaho potatoes
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Chop roughly & add to a microwave safe bowl with an inch of water. Cover with plastic wrap & cook...
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... on high for 10 minutes. Rice the potatoes onto a floured board.
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Ricing the potatoes ensures a creamy texture!
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Sift 3/4 cup AP flour on top of the potatoes
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Make a small ‘well’ in the pile of potatoes. Add 1 lightly beaten egg.
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Next, add ricotta, freshly minced chives, & salt and pepper
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Begin to fold the outer part of the pile into the center, pushing lightly until you have a dough
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Be careful not to overwork the dough. If it seems sticky, add an extra tablespoon of flour
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Now divide the dough in half, then quarters. Gently roll into snakes the thickness of your thumb
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Cut the gnocchi into 1 inch long pieces and add a ‘dent’ to each one with your finger
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To cook; add to boiling salted water & let cook until they float
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Fish out and fry in butter. Add to your sauce
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For the sauce; mince shallot & garlic and sauté in butter & olive oil
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Add fresh lemon zest, lemon juice, stock, white wine,& pasta cooking water. Salt & Pepper to taste
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Add blanched peas and basil. Next, add your fried gnocchi & toss
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Enjoy freshly made pasta in 30 minutes!
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Garnish with lemon zest, Parmesan cheese, pea shoots, & onion sprouts
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Find more online! At Straight to the Hips, Baby!
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