Description
Delight in these tender English Pea Gnocchi made from scratch with russet potatoes, flour, and a touch of egg, tossed in a luscious white wine and lemon butter sauce with fresh peas, herbs, and Pecorino Romano cheese. This recipe results in pillowy gnocchi with a bright, savory sauce perfect for a sophisticated yet comforting meal.
Ingredients
Gnocchi Dough
- 2½ pounds russet potatoes (about 4 large, scrubbed)
- 1¼ cups all-purpose flour (plus more for dusting)
- 2 teaspoons kosher salt (plus more to taste)
- 1 egg (beaten to blend)
Sauce and Garnish
- 4 tablespoons unsalted butter (divided)
- 1 shallot (minced)
- 1 cup white wine
- Juice of one lemon
- 1 cup cooked green peas
- ¼ cup fresh chives (minced)
- 2 tablespoons fresh parsley (minced)
- Salt (to taste)
- Freshly ground black pepper (to taste)
- ½ cup grated Pecorino Romano (plus more for serving)
Instructions
- Cook and prepare potatoes: Place the whole russet potatoes in a large pot of boiling water over medium-high heat. Cook until they are tender enough to be pierced easily with a knife, about 25 to 30 minutes. Drain the potatoes thoroughly. Once cool enough to handle, peel off the skin and pass the potatoes through a ricer into a large mixing bowl. Allow to cool to room temperature.
- Make the gnocchi dough: Sprinkle the flour and kosher salt over the cooled riced potatoes. Using your hands, create a well in the center and pour in the beaten egg. Stir the mixture gently with a wooden spoon until combined. Transfer the dough onto a floured surface and gently knead it for about 2 minutes until smooth but not overly elastic, adding more flour as needed to prevent sticking. Avoid overworking the dough to maintain light gnocchi.
- Shape the gnocchi: Divide the dough into 8 equal portions. Roll each portion into a long rope approximately 12 inches in length and about 1 inch thick. Cut each rope into 1-inch pieces. Dust the pieces with flour to keep them from sticking and arrange them in a single layer on a lightly floured rimmed baking sheet.
- Cook the gnocchi: Bring a large pot of salted water to a boil. In batches, add the gnocchi to the boiling water. They are cooked when they float to the surface, which takes about 2 minutes. Use a slotted spoon to remove them from the water and transfer to a large bowl. Reserve ½ cup of the cooking liquid for the sauce.
- Prepare the sauce and finish the dish: In a skillet over medium-low heat, melt half the butter. Add the minced shallot and cook gently for 1 minute to soften. Pour in the white wine and bring to a simmer; cook until the wine reduces by half. Add the lemon juice. Stir in the remaining butter and ½ cup of the reserved gnocchi cooking liquid. Add the cooked gnocchi and green peas, tossing gently to coat everything in the sauce. Cook just until the peas are warmed through, about 1 to 3 minutes. Remove from heat and fold in the fresh chives, parsley, and grated Pecorino Romano. Season with additional salt and freshly ground black pepper to taste. Toss gently once more, then divide the gnocchi among serving bowls and serve with extra Pecorino Romano on the side.
Notes
- Use russet potatoes for the best texture—mealy and dry potatoes result in fluffier gnocchi.
- Do not over-knead the dough; overworking can make the gnocchi dense and chewy.
- Cooking gnocchi in small batches prevents them from sticking together.
- You can substitute fresh peas with thawed frozen peas if fresh are unavailable.
- Reserve some pasta cooking water as it helps to loosen and enrich the sauce.
- For a richer flavor, use a good quality white wine such as Sauvignon Blanc or Pinot Grigio.
