Gnocchi with Ricotta Cheese, Peas and Lemon
Gnocchi is really easy to make as so light and pillowy. This recipe uses ricotta cheese and lemon to enrich the flavors complimented with freshly sautéed peas.
Ingredients
2 medium size russet potatoes
1 eggs
3-4 cups flour
2 tsp salt
2 tsp freshly chopped thyme
2 tbsp ricotta cheese
3 cups peas
Juice of one lemon
Pepper to taste
Grated parmesan cheese
Olive oil
Instructions
1
To make the gnocchi: peel and cube the potatoes placing them in a large pot. Cover the potatoes with cold water, bring to a boil and cook until the potatoes are fork tender.
2
Using a potato ricer, rice the potatoes or use a large fork to mash the potatoes. You need to make sure there are no lumps in the potatoes.
3
Whisk the eggs together and add them to the riced/mashed potatoes along with the flour, salt, freshly chopped thyme and the ricotta cheese. Mix everything together to combine. Once combined, knead the mixture until smooth.
4
Divide the mixture into three equal portions and roll each portion into a long roll about 1/2 inch thick. Cut into equal portions and gently press the center down of each gnocchi piece.
5
Bring a large pot of water to a boil and add the gnocchi to the pot. Once the gnocchi fully float to the top of the water they are done, remove from the water.
6
Heat a large skillet on the stove and add enough olive oil to lightly coat the bottom of the pan.
7
Pan sear the gnocchi on each side to create a nice caramelization.
8
Add the peas, lemon juice and pepper to taste to the pan and cook until the peas are tender.
9
Serve with grated parmesan cheese over the top.
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