Homemade Gnocchi!!

OK, so I’ve never EVER tried to make gnocchi at home just because I’ve always heard it was hard to get it right. Well, after my search far and wide all through the vast spaces of this thing we call the interwebs, I found an amazingly simple ( and KickAss!) recipe for gnocchi that is great for just you or can be made to impress guests. This recipe is another on of Gordon Ramsay’s ( really, the dude is awesome!), and it comes from his ultimate cookery course just like the chile beef lettuce wraps we have in another post. It’s a basic recipe so feel free to take it and adapt it to your liking, add in some chile peppers, or use some garlic and rosemary. Whatever you feel would make this more KickAss! Enjoy!


  • 2 large backing potatoes
  • 1/2 a cup of ricotta cheese
  • sea salt
  • white pepper
  • 3/4 cup of plain flower ( more for dusting)
  • 1 egg, beaten
  • 2 sprigs of thyme
  • Black pepper
  • olive oil
  • butter
  • 1 1/4 cup of peas
  • lemon zest
  • parmesan cheese


Preheat the oven to 390 degrees. Bake the potatoes for 1-1¼ hours until tender, then remove the flesh and mash until smooth. Mix in the ricotta, a pinch of salt and white pepper, and the flour. Make a well in the middle, add the beaten egg and combine the mixture with floured hands. Work in the thyme leaves until a smooth dough has formed. (Be careful not to overwork it, though.)

Cut the dough in half and shape each piece into a long cigar, about 1/2 inch thick. Using the back of a floured butter knife, cut each length into 3/4 inch pieces to make the gnocchi. Gently make a dent in each one – it will allow the gnocchi to hold more sauce.

Add the gnocchi to a large pan of boiling water, tilting it from side to side briefly to stop them sticking together. Simmer for 1½-2 minutes, until they start to float. Drain and leave the gnocchi to dry for 1-2 minutes.

Heat a frying pan over a medium-high heat and add a little olive oil. Add the gnocchi to the pan with a pinch of salt and black pepper and sauté for 1-2 minutes on each side until coloured. Add the peas, butter and thyme leaves. Toss, then add the lemon zest. Serve with grated parmesan.

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