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Gordon Ramsay Gnocchi

Gordon Ramsay’s Gnocchi recipe yields enough ricotta-filled potato dumplings to feed 4 people. They go wonderfully with the lovely pea and lemon zest sauce, making for a rich and filling meal.

Try More Gordon Ramsay Recipes:

💗 Why You’ll Love This Gnocchi Recipe:

  • Deliciously Fluffy: These gnocchi are soft and pillowy, thanks to the combination of floury potatoes and ricotta cheese.
  • Unique Flavor: The lemon zest and thyme-infused pea sauce add a refreshing and aromatic twist to the dish.
  • Quick Prep: This recipe is relatively quick and easy, making it suitable for a weeknight dinner.
  • Homemade Goodness: Making gnocchi from scratch allows you to enjoy the authentic taste and texture.
  • Gordon Ramsay’s Expertise: You can trust that this recipe, crafted by a renowned chef, will result in a delightful meal.

❓ What Is Gordon Ramsay’s Gnocchi Recipe?

Gordon Ramsay’s gnocchi recipe calls for light potato dumplings filled with ricotta and served with a pea sauce flavored with lemon and thyme. A quick and easy homemade meal with a special and tasty twist.

Gordon Ramsay Gnocchi
Gordon Ramsay Gnocchi

📜 Gordon Ramsay Gnocchi Ingredients

  • 2 large floury potatoes
  • 50g ricotta cheese
  • 90g plain flour
  • 1 free-range egg, beaten
  • 1 thyme sprig, leaves only
  • Sea salt and freshly ground white pepper
  • Grated Parmesan cheese, to serve

For the Sauce:

  • Olive oil, for frying
  • Freshly ground black pepper
  • 150g peas, podded if fresh, defrosted if frozen
  • Butter
  • 1 thyme sprig, leaves only
  • Zest of 1 lemon

👩‍🍳 How To Make Gordon Ramsay Gnocchi

  1. Set the temperature to 200 degrees Celsius (Gas Mark 6) and get the oven ready.
  2. Bake the potatoes whole for 1-1 1/2 hours until they are cooked all the way through.
  3. Use a potato ricer to separate the flesh from the skins, then mash the meat until smooth.
  4. Combine the flour, ricotta, salt, and pepper. Create a well in the center, pour in the beaten egg, and start kneading with floured hands.
  5. Mix in the thyme leaves and keep going until you have a nice, smooth dough. (Don’t overwork the dough, or it won’t rise when you add water to it.)
  6. Divide the dough in half and roll out each half into a long cigar about 1.5cm thick.
  7. Cut each piece of dough into 2-centimeter-long “pillows,” or individual gnocchi, using the back of a floured table knife.
  8. Use a floured finger to gently press each one in the middle. The indentation will help the gnocchi absorb more of the flavorful sauce.
  9. Start boiling a large pan of water. Add the gnocchi and briefly tilt the pan from side to side to prevent them from adhering, then simmer for about 1 1/2–2 minutes, until they begin to float.
  10. Allow the gnocchi to steam-dry for 1–2 minutes after being drained.
  11. Meanwhile, get started on the sauce. Add a little olive oil to a frying pan and heat it over medium-high heat.
  12. Toss the gnocchi in the hot pan with a dash of salt and pepper, and sauté for about 2 minutes before flipping.
  13. Put the peas in the pan along with the thyme leaves and a pat of butter. Add the lemon zest and toss to combine, then heat through. Sprinkle with some freshly grated Parmesan.
Gordon Ramsay Gnocchi
Gordon Ramsay Gnocchi

💭 Recipe Tips

  • Use floury potatoes for the fluffiest gnocchi.
  • Don’t overwork the dough to ensure light and tender dumplings.
  • Create an indentation in each gnocchi for better sauce absorption.
  • Boil gnocchi briefly until they float, then steam-dry.
  • The lemon zest and thyme in the pea sauce add a unique, vibrant flavor.

🥣 What Goes Well With Gnocchi?

Gordon Ramsay’s Gnocchi pairs well with options like tomato marinara sauce, garlic mushrooms, green peas with butter, and Parmesan cookies, enhancing the flavors of this potato dumpling dish.

🎚 How To Store Leftover Gnocchi?

  • In The Fridge: Leftover gnocchi can be kept in a sealed container in the fridge for up to 2 days if they are properly covered with sauce.
  • In The Freezer: Leftover gnocchi can be frozen for up to a month when preserved in a freezer bag. Let thaw in the fridge overnight.

🥵 How To Reheat Gnocchi?

  • Oven: Turn the oven temperature up to 350 degrees F then throw gnocchi in a covered dish and heat for about 15 minutes.
  • Microwave: Put the gnocchi in a microwave-safe container and heat on medium power for 1 minute.

FAQs

Do you have to boil gnocchi before frying?

You can skip the boiling when frying gnocchi. Frying them directly in a hot pan adds a delightful crispy texture.

Is gnocchi supposed to be soft or crunchy?

Gnocchi should not be tough and chewy. The ideal texture is soft and tender, with a delicate, melt-in-your-mouth quality.

Is gnocchi better with or without an egg?

You can make gnocchi without eggs. Using egg-free recipes can result in lighter, fluffier dumplings, depending on your preference.

Why does my gnocchi taste like flour?

If your gnocchi tastes like flour, you might have overworked the dough or added too much flour, affecting the balance of ingredients and texture.

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Gordon Ramsay Gnocchi Nutrition Facts

Amount Per Serving:

  • Calories 254
  • Total Fat 1.5g
  • Saturated Fat 0.4g
  • Trans Fat 0g
  • Cholesterol 37mg
  • Sodium 18mg
  • Potassium 320.5mg
  • Total Carbohydrates 52g
  • Dietary Fiber 2.6g
  • Sugars 0.8g
  • Protein 7.7g

Gordon Ramsay Gnocchi

Difficulty:BeginnerPrep time: 20 minutesCook time:2 hours Total time:2 hours 20 minutesServings:4 servingsCalories:254 kcal Best Season:Available

Description

Gordon Ramsay’s Gnocchi recipe yields enough ricotta-filled potato dumplings to feed 4 people. They go wonderfully with the lovely pea and lemon zest sauce, making for a rich and filling meal.

Ingredients

  • For the Sauce:

Instructions

  1. Set the temperature to 200 degrees Celsius (Gas Mark 6) and get the oven ready.
  2. Bake the potatoes whole for 1-1 1/2 hours until they are cooked all the way through.
  3. Use a potato ricer to separate the flesh from the skins, then mash the meat until smooth.
  4. Combine the flour, ricotta, salt, and pepper. Create a well in the center, pour in the beaten egg, and start kneading with floured hands.
  5. Mix in the thyme leaves and keep going until you have a nice, smooth dough. (Don’t overwork the dough, or it won’t rise when you add water to it.)
  6. Divide the dough in half and roll out each half into a long cigar about 1.5cm thick.
  7. Cut each piece of dough into 2-centimeter-long “pillows,” or individual gnocchi, using the back of a floured table knife.
  8. Use a floured finger to gently press each one in the middle. The indentation will help the gnocchi absorb more of the flavorful sauce.
  9. Start boiling a large pan of water. Add the gnocchi and briefly tilt the pan from side to side to prevent them from adhering, then simmer for about 1 1/2–2 minutes, until they begin to float.
  10. Allow the gnocchi to steam-dry for 1–2 minutes after being drained.
  11. Meanwhile, get started on the sauce. Add a little olive oil to a frying pan and heat it over medium-high heat.
  12. Toss the gnocchi in the hot pan with a dash of salt and pepper, and sauté for about 2 minutes before flipping.
  13. Put the peas in the pan along with the thyme leaves and a pat of butter. Add the lemon zest and toss to combine, then heat through. Sprinkle with some freshly grated Parmesan.

Notes

  • Use floury potatoes for the fluffiest gnocchi.
  • Don’t overwork the dough to ensure light and tender dumplings.
  • Create an indentation in each gnocchi for better sauce absorption.
  • Boil gnocchi briefly until they float, then steam-dry.
  • The lemon zest and thyme in the pea sauce add a unique, vibrant flavor.
Keywords:Gordon Ramsay Gnocchi