This Potato and Sweet Pea Gnocchi recipe is a riff on classic gnocchi, with green peas added to the dough for a touch of color and a sweeter taste. The ingredients are simple and inexpensive, but the result is spectacular. These gnocchi are very versatile, and they pair well with any type of sauce, tomato or cream based, but I chose to dress them in the simplest way, using the classic combination of melted butter and grated Parmesan. Everyone will love this dish, both for the taste and for the color!
Tips for Making Potato Gnocchi From Scratch
Making homemade pasta may see like a difficult task but as long as you stick to the recipe and use these tips, your Potato and Sweet Pea Gnocchi will have delicious results. For successful homemade potato gnocchi, you want to prioritize using starchy potatoes. We also recommend cooking them whole to avoid excess moisture. Rice the potatoes through a potato ricer while they’re still warm for a smooth texture before incorporating flour sparingly to prevent a dense, tough result. You want to be careful to handle the dough gently, avoiding overworking it. When it finally comes time to cook your gnocchi, remove them as soon as they float in the boiling water and toss immediately with sauce to prevent sticking.
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Potato and Sweet Pea Gnocchi
- Yield: Serves 6
Description
Become a homemade pasta expert with this easy gnocchi recipe.
Ingredients
- 2 lb russet potato
- 1 lb frozen sweet peas
- 2 scallions
- 1 tbsp extra virgin olive oil
- 1 medium egg
- 2 cups all-purpose flour (approx)
- Salt and pepper to taste
- 3–5 tbsp butter
- Parmesan cheese to serve, as needed
Instructions
- Preheat the oven to 400°.
- Lightly oil the outside of the potatoes. Prick them a few times with a fork. Sprinkle with salt. Place them on a lined baking sheet and bake until tender, 45 minutes to 1 hour.
- While potatoes are baking, heat the olive oil in a pan, add the sliced scallions (white and light parts only), and cook for few minutes until they soften and become translucent.
- Add the frozen peas, season with salt and pepper and cook at medium heat until the peas are tender. If needed, add a few tbsp of water to prevent the peas from sticking to the pan.
- Place them in a blender and blend on high speed until the mixture is completely smooth, adding a bit more water if needed. Set aside.
- Remove the potatoes from the oven. While still hot, peel them and pass them through a potato ricer.
- Place riced potatoes in a large bowl and form a well in the center. Add the pea puree and the egg, and season with salt and pepper. Whisk it all together with a fork.
- Add the flour, slowly mixing it in until fully incorporated. The amount of flour will vary depending on the potatoes; you may need more or less than 2/3 cup.
- Place the dough on a flour-dusted board and knead it a few times. Cover it with a damp cloth to prevent it from drying out. Working with a small portion of dough at a time, roll it into a log about ¾” thick and cut out the gnocchi using a sharp knife.
- Place gnocchi on a baking tray or a large plate dusted with flour.
- Meanwhile, bring a large pot of salted water to a boil and melt the butter in a large skillet over medium-high.
- Add gnocchi to the boiling water and cook until they rise to surface, about 2 to 3 minutes. Using a slotted spoon, transfer cooked gnocchi to the skillet with the melted butter, adding 2-3 tbsp of their cooking water to get a creamier sauce.
- Cook for about 1 minute, then transfer the gnocchi to individual serving bowls and generously sprinkle them with freshly grated Parmesan cheese. You may need to cook gnocchi in few batches, repeating the process for the sauce.
Recipe, Story, Styling, and Photography by Sara Ghedina
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