Go Back

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)