Homemade Gnocchi with Peas and Parmesan – An Italian Classic

If you love gnocchi as much as I do (which is a lot) then this is the recipe for you! Beautiful homemade gnocchi with a little bit of a twist.


• 4 baked potatoes (skin on)
• 2 tbsp Ricotta
• 2 cups of plain flour
• 2 eggs
• Thyme (to taste)
• Olive oil
• Garden peas
• 3 tbsp butter
• 1 lemon zest
• Salt and pepper

1. Cut potatoes in half. Using a spoon scoop the inside of the potatoes and place in bowl. Place potato in potato ricer and squeeze gently until all potatoes are riced. If you don’t have a potato ricer, use a fork to mash potato until light and fluffy – helpful tip: the ricing process will go quicker if potatoes are still warm.

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2. Add 2 tablespoons of ricotta to riced potato. Add a touch of salt and pepper – helpful tip: adding seasoning as you go along will help avoid the gnocchi becoming bland. Sieve 2 cups of plain flour to avoid lumps over the ricotta. Crack two eggs in separate bowl and whisk. Make a well in the centre of gnocchi mixture, pour eggs into well and give a good mix. Pick the end tips of thyme and add into mix.

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3. Flour your hands generously and kneed the mixture into a soft dough – helpful tip: when dough starts to get a little wet, add just a touch of flour. Try not to over work the dough, it will stop the gnocchi from expanding. Make mixture into a ball.
4. Cut the ball in half. Lightly flour hands and roll mixture gently into a long cigar shape – helpful tip: mixture will start to get a little bit wetter, do not add lots of flour. Lightly flour a knife so the gnocchi stick and cut the dough into bit size pieces. Dip your index finger into flour and lightly push down on gnocchi pieces.

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5. Add water to large saucepan and bring to the boil. Add a touch of olive oil.
6. Lightly flour your hand and place several gnocchi piece. Lightly place pieces into the boiling water and let them simmer – helpful tip: turn pan side to side to avoid pieces sticking the bottom. When pieces start to float, put a frying pan on a high heat and add olive oil.
7. Gently lift up gnocchi, drain and add straight into hot pan. Season with fresh pepper. Once side is golden brown, turn over. Add garden peas and 3 tablespoons of butter. Add a pinch of fresh thyme over the peas and add grated lemon zest. Serve with fresh grated parmesan cheese.

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Lifted from Gordon Ramsay’s recipe which can be found here: https://www.youtube.com/watch?v=unAOVy92a_8


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