Gordon Ramsay Gnocchi Recipe

This Gordon Ramsay Gnocchi Recipe is a light and fluffy recipe, which is made with ricotta cheese and fresh peas. It’s a restaurant-quality dish, ready in about 35 minutes.

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Gordon Ramsay Gnocchi Recipe Ingredients

• 2 large Russet potatoes
• 50g ricotta cheese
• 90g plain flour (plus extra for dusting)
• 1 egg, beaten
• 1 thyme sprig, leaves only
• Sea salt + white pepper
• Parmesan, for garnish

For the Sauce:

• Olive oil
• 150g peas
• 1 knob of butter
• 1 thyme sprig
• Zest of 1 lemon
• Black pepper

How To Make Gordon Ramsay Gnocchi Recipe

1. Bake and Rice the Potatoes: Preheat your oven to 200°C / 400°F. Bake the potatoes directly on the oven rack for 1 to 1¼ hours, until tender. While still hot, carefully slice the potatoes in half, scoop out the flesh, and pass it through a potato ricer onto a clean work surface.
2. Form the Dough: Spread the riced potato out to let the steam escape. Once slightly cooled, add the ricotta, flour, beaten egg, thyme leaves, salt, and white pepper. Gently mix with your hands until the dough just comes together. Do not overwork it.
3. Shape the Gnocchi: Lightly dust your work surface with flour. Roll the dough into long ropes about 1.5cm thick. Use a knife or bench scraper to cut the ropes into 2cm pieces. For a classic shape, gently press your thumb into the center of each piece to create a small dent.
4. Boil the Gnocchi: Bring a large pot of salted water to a rolling boil. Cook the gnocchi in small batches. They are ready once they float to the surface, which should take about 1½–2 minutes. Remove them with a slotted spoon and let them steam-dry in a colander.
5. Sear and Finish the Sauce: Heat a large non-stick pan with a splash of olive oil over medium-high heat. Add the boiled gnocchi and sear until golden brown on one side. Add the peas, a knob of butter, a thyme sprig, and the lemon zest. Toss everything together for a minute until the butter melts and coats the gnocchi.
6. Serve: Serve the gnocchi immediately, topped with a generous grating of Parmesan cheese and a crack of black pepper.

Recipe Tips

• What are the best potatoes for gnocchi? Use a floury, starchy potato like a Russet or Idaho. They have a lower moisture content, which is the key to making gnocchi that are light and fluffy, not dense and gummy.
• How do you avoid tough gnocchi? The secret is to handle the dough as little as possible. Overmixing develops the gluten in the flour, which results in tough, chewy gnocchi. Mix only until the ingredients are just combined.
• Why is it important to cook gnocchi in batches? Cooking gnocchi in small batches prevents the pot from becoming overcrowded. This ensures the water temperature stays high and gives the gnocchi room to float to the surface as they cook, preventing them from sticking together.
• How do you get a crispy, golden crust? After boiling, searing the gnocchi in a hot pan with oil is the final step to perfection. This pan-frying method creates a delicious textural contrast between the crispy outside and the soft, pillowy inside.

What To Serve With Gnocchi

This dish is a complete meal on its own, but a simple side can round it out nicely:

• A light arugula salad with a lemon vinaigrette
• Garlic bread or crusty bread to soak up the sauce
• Steamed asparagus

How To Store Gnocchi

• Uncooked: Arrange freshly shaped, uncooked gnocchi in a single layer on a floured baking sheet. Freeze until solid, then transfer to a freezer bag. They can be boiled directly from frozen (they will just take a minute or two longer).
• Cooked: Store leftover cooked gnocchi in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a little butter or olive oil.

Gnocchi Nutrition Facts

• Calories: 220 kcal
• Protein: 8g
• Fat: 5g
• Carbohydrates: 35g
• Sodium: 300mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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