Ingredients
- 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
Instructions
- 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
Notes
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)