Gordon Ramsay’s Ricotta Potato Gnocchi

A universal lunch made from yesterdayʼs potatoes! Economical and tasty! Potato gnocchi is a classic of European and American cuisine. Gordon Ramsay suggests making gnecki with ricotta, frying it in the process and adding a couple of sophisticated notes.
cook time: 30 min
Liam Carson
Gordon Ramsay’s Ricotta Potato Gnocchi

Nutrition Facts (per serving)

232
Calories
17g
Fat
16g
Carbs
6g
Protein

Ingredients (4 portions)

Basic:

Olive oil 3 tbsp
Salt to taste
Ground black pepper to taste
Lemon zest 1 tbsp
Wheat flour 90 g
Butter 50 g
Eggs 1 pc
Potato (large, baked or boiled) 2 pc
Hard cheese (Parmesan) 40 g
Green pea 150 g
Soft cheese (ricotta cheese, can be replaced with thick sour cream) 50 g
Thyme, thyme 4 g

Recipe instructions

Step 1

Step 1
Cut the baked potatoes in half.

Step 2

Step 2
Scoop out the pulp with a spoon.

Step 3

Step 3
Turn potatoes into mashed potatoes. A fork, masher, or potato press like Mr. Gordonʼs will do.

Step 4

Step 4
Add ricotta to the puree (it can be replaced with thick sour cream in this case), salt and pepper. Add flour (sift).

Step 5

Step 5
In a separate bowl, beat the egg.

Step 6

Step 6
Mix the dough.

Step 7

Step 7
Divide the resulting ball in half.

Step 8

Step 8
Roll out the sausage and cut into gnocchi.

Step 9

Step 9
Make indentations with your finger. You can use a fork to make the nyekki striped.

Step 10

Step 10
Place the gnocchi in hot water with oil and salt and cook until they float.

Step 11

Step 11
Transfer to a frying pan with oil and fry until crusty (but so as not to dry out).

Step 12

Step 12
On both sides.

Step 13

Step 13
Add peas.

Step 14

Step 14
And butter.

Step 15

Step 15
Fry, adding lemon zest during the process. Transfer to a plate and sprinkle with finely grated Parmesan.

Additional rubrics

Related recipes