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Homemade Gnocchi in Creamy Pea Sauce


Here's a recipe for my first try at making homemade Gnocchi. I have since purchased a gnocchi board, which makes this process even more simple. Enjoy!

Gnocchi:
3 large baked potatoes, halved and peeled
1 egg
1 teaspoon salt
1/4 teaspoon ground pepper
pinch of nutmeg
1/4 cup grated Parmigiano cheese
1-2 cups flour, as needed

Press hot baked potatoes through a potato ricer. (Using a potato ricer when the potatoes are still hot will produce a fluffier, lighter gnocchi.) Spread riced potatoes onto a large work surface, spreading them out to cool completely. 

In a small bowl, whisk together egg, salt, pepper, and nutmeg. Gather the cold potatoes into a mound with a well in the center. Pour the egg mixture into the well and begin kneading with both hands, gradually adding the cheese and enough of the flour to make a smooth but slightly sticky dough. It should take 2-3 minutes to form--the longer the dough is kneaded, the heavier it will become. Scrape your fingers and work surface to clean the dough as you knead. 

Lightly dust remaining flour on a clean work surface. Cut the dough into six equal parts and cover with a damp towel or plastic wrap. Roll one piece of dough and shape it into a 1/2" rope, flouring the dough as needed. Slice rope into 1/2" thick rounds. Repeat until all of the ropes have been sliced. Cover the sliced dough to keep it from drying out.

Sprinkle the rounds with flour and roll each piece into a ball. With the tip of your thumb, press the dough lightly against the tines of a fork and roll it downward, making a deep indention on one side and a ridged surface on the other. Set on a baking sheet lined with waxed paper. Repeat until all rounds are formed. At this point, you may freeze the gnocchi or cook it immediately. 

To cook gnocchi:
In a large stockpot, bring 6 quarts of salted water to a vigorous boil on high heat. Drop half of the gnocchi into the boiling water a few at a time, stirring gently with a wooden spoon. Don't crowd the gnocchi--cook in batches if necessary. Cook until tender, about 1 minute after they rise to the surface. Remove gnocchi from the water with a slotted spoon, draining them well and spread out on a baking sheet coated with butter--or directly into the pea sauce. 

Creamy Pea Sauce:
2 tablespoons butter
1 cup chicken stock
1/2 cup heavy cream
10 oz. frozen peas, thawed
6 oz. creamed cheese
1/4 cup grated Parmesan cheese

Prepare the cream sauce while the salt water is boiling. Heat a large skillet over medium-high heat. melt the butter, then add the stock and cream. When it begins to boil, add the peas and return to a gentle boil. Reduce the heat to a simmer and cook for 3-5 minutes. Remove from heat and stir in cream cheese. Toss the cooked gnocchi into the sauce just to coat, adding a little pasta water if needed. Sprinkle with grated Parmesan before serving. Serves 6-8.
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