Quick and Easy, Gordon’s Gnocchi

Hello everyone, I hope those of you in the UK are enjoying your May bank holiday today, especially the surprisingly nice weather we’re having. This blog post (shock horror) is not a Mary recipe, nor is it sweet! It is a lovely dinner that is quick, easy and just delicious. I recently bought ‘Gordon Ramsay’s Ultimate Cooking Course’ and decided that this was the first recipe I was going to make from it. I was very busy that evening, amongst cleaning my room and just did not have time for lots of prep or hassle; after flicking through, I found the homemade gnocchi to be just what I was looking for.

Photo 18-05-2013 13 26 05

I love gnocchi and usually buy it ready made because I didn’t know how to do it, and if I’m honest, I hadn’t really looked around online to find out how. Not only can you have it as a pasta dish, there’s nothing to suggest you can’t cook them like mini roast potatoes, that is one thing I have done before; lamb, vegetables and gnocchi (as mini roasties) is just a yummy meal. However, for this, I simply enjoyed it with peas and salad, but you can have anything you like with it, maybe some prawns or with some lovely pasta sauce. The world is your oyster gnocchi!

Ingredients (Serves 3-4)

  • 2 large floury potatoes (King Edward/Maris Piper)
  • 50 g ricotta cheese
  • 90 g plain flour
  • 1 egg, beaten
  • 1 thyme sprig (leaves only)
  • Salt and pepper
  • Parmesan (to serve)

For the sauce:

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


  1. Preheat the oven to 200C/fan 180C/gas mark 6
  2. Bake your potatoes in their skins for 1 and a quarter hours, until tender.
  3. Remove the flesh from the skins (while still warm) and mash until smooth. Mix in the ricotta cheese, a pinch of salt, pepper and  the flour.
  4. Make a well in the middle, add the beaten egg and continue to combine; work in the thyme leaves and continue until the dough is smooth. Photo 18-05-2013 20 30 38
  5. Cut your dough in half and shape each half into a long cigar shape (1.5 cm thick).
  6. Using the back of a floured table knife, cut each length of dough into 2 cm ‘pillows’. Gently press each one in the centre using your finger (forgot this bit, oops!Photo 18-05-2013 20 30 58
  7. Bring a large pan of water to the boil, add the gnocchi and simmer for 2 minutes, you will see them float and bob to the surface. Drain the water and allow to steam dry for a minute or two. Photo 18-05-2013 20 39 04
  8. Heat a frying pan over a medium-high heat and add a little olive oil.
  9. Add the gnocchi to the hot pan with a pinch of salt and pepper and sauté for 1-2 mins on each side until nicely coloured.
  10. Add the peas to the pan with a knob of butter and thyme; toss to heat them through, add the lemon zest. Serve with the grated parmesan cheese (Unlike me who didn’t have any!)Photo 18-05-2013 20 50 03



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