Now Reading
Crispy Baked Gnocchi with Zesty Lemon and Peas

Crispy Baked Gnocchi with Zesty Lemon and Peas


After boiling, the gnocchi is baked in butter until browned. Then back to the oven with peas and finished with lemon zest and parmesan for a delightful dish.


Gnocchi… Gnocki… Ggnochi… Nyohkkee…

Do you know that feeling when you want to order something in a restaurant, but you’re not sure how to pronounce what you want to eat? So you just give the waiter a few different options of articulation, hoping that the right one will be amongst those, meanwhile giving him your best apologetic smile because you feel kind of stupid for not knowing how to order without making an idiot of yourself.

Or am I really the only one who does this?


See Also

I’ve learned now that gnocchi, is pronounced as nyohkkee. But that doesn’t really matter (maybe unless you’re ordering in Italy). All that’s important is that you’re enjoying your food!

After being boiled, this gnocchi is baked in butter until browned on the outside. Return to the oven with peas and then finish with lemon zest and parmesan for a buttery and delightful dish with a hint of crisp.

Eva Lambooij
Course Main, Primi
Cuisine Italian
Servings 4 servings


  • 600 gr 21 oz entire potatoes (NOT peeled! If water soaks the potato you'll get very heavy gnocchi)
  • 1 big egg yolk
  • 60 gr 5/8 cup flour
  • Salt
  • 150 gr 1 cup fresh peas
  • 1 tbsp lemon zest
  • 2 tbsp grated parmesan
  • Butter to bake in
  • Salt & pepper


  • Bring a big pan of water to a boil
  • Add the potatoes and boil until tender and ready to puree (but don't wait until they're falling apart)
  • Drain the potatoes and let cool off a bit before peeling off the skin
  • Purée the potatoes while still warm
  • Leave to cool
  • After the purée has cooled down, add the yolk and the flour
  • Season with salt
  • Form a dough, try to do this quickly, don't overwork the dough
  • Dust your workspace with flour and form long 'sausages' of the dough
  • Use a sharp knife to cut them in pieces of about 2 cm (1 inch)
  • Bring a big pan of water to a boil, add some salt and cook small portions of the gnocchi
  • Once they come up to the surface, they're done (Such a cool moment!)
  • Take them out and keep them in a bowl
  • Heat a bit of butter in a pan and bake small portions of gnocchi until brown
  • Finally, add the fresh peas and bake them for 2 minutes
  • Season with salt & pepper
  • Top with lemon zest and parmesan cheese


Too much gnocchi? No problem, freeze them uncooked on a pice of baking paper. Once they're frozen, you can place them in an airtight container of plastic bag in your fridge. If you freeze them in a container without freezing them separately first, you'll end up with purée after you defrost them (I learned this the hard way)


View Comments (0)

Leave a Reply

Your email address will not be published.

Recipe Rating

Scroll To Top
    Your Cart
    Your cart is emptyReturn to Shop