Importance Score: 30 / 100 🔵
Gordon Ramsay’s Homemade Gnocchi Recipe for Extra Fluffy Results
Culinary icon Gordon Ramsay has revealed a straightforward method for preparing exceptionally fluffy homemade gnocchi. In a new video featured on his YouTube channel, Ramsay demonstrates how to create this delicious pasta dish using readily available, everyday ingredients. This simple gnocchi recipe emphasizes a key technique for achieving a light and airy texture, elevating your homemade pasta experience.
Key Ingredient and Technique for Fluffy Gnocchi
This homemade gnocchi recipe requires just seven ingredients, with Ramsay favoring Russet potatoes. The acclaimed chef emphasizes baking the potatoes beforehand as crucial for enhancing the gnocchi’s flavor profile. He stated, “The beauty of this is the flavour the gnocchi is in the baking of the potatoes.”
Achieving the Ideal Texture
To ensure a light and fluffy gnocchi dough, Ramsay recommends employing a potato ricer to attain the ideal texture. This kitchen tool is key to creating gnocchi that are soft and airy.
Alternative to Potato Ricer
However, if a ricer is unavailable, Ramsay suggests using a grater as an alternative.
Why a Potato Ricer is Recommended
Ramsay elaborated, “You’ll see now how putting it in the ricer makes it nice and fluffy… All it’s doing is pushing it through these tiny little holes, and it creates a lot of air which makes the potato nice and fluffy and smooth.” The ricer’s method ensures a delicate and lump-free potato base for the gnocchi.
Dough Consistency
He also noted the ricer’s utility for creating mashed potatoes. Once all gnocchi components are incorporated, the dough should be “pliable” but not excessively moist.
Fan Reactions to the Simple Gnocchi Recipe
Admirers of Ramsay lauded the straightforward recipe. One commenter remarked, “I made this at home and it’s delicious.” Another added, “Mmmm looks delish! My nonna is very traditional with her gnocchi, but I personally love this variation of the dish. You also, made it look so easy (doing the main part of the potato, eggs & flour), much less complicated then when I’ve made gnocchi lol.”
Elevate Your Gnocchi: Recipe Details
Here’s how to elevate your homemade gnocchi to the next level with Ramsay’s recipe, ensuring deliciously fluffy gnocchi every time.
Ingredients
- 455g Russet potatoes
- One tbsp Kosher salt
- One tsp freshly ground black pepper
- One large Egg, beaten
- Three 2/3 tbsp ricotta cheese
- 85g Type 00 Flour
- Two sprigs fresh thyme, leaves picked
Sauce
- Two tbsp olive oil, plus more for plating
- Kosher salt & ground black pepper
- Two tbsp butter
- 150g English peas
- A bunch fresh basil, sliced
- Four tbsp basil pesto
- One lemon, zested, juiced
- Grated Pecorino Romano cheese, for serving
Method
- Preheat the oven to 350 degrees. Pierce the Russet potatoes with a fork, coat with oil, and season with salt.
- Wrap potatoes in foil and let bake until tender, about an hour. Remove the skins from the baked potato, preferably while they are still warm and pass through a potato ricer.
- Mix in the ricotta cheese, one tablespoon of salt, one teaspoon of black pepper, and Type 00 flour. Make a well in the middle, add a beaten large egg and begin to combine the mixture with floured hands.
- Work in the fresh thyme and continue until a smooth dough is formed. Cut the dough in half and shape each piece into a long cigar shape, about 1.5cm thick.
- Using the back of a floured table knife, cut each length of dough into 2cm pieces. Gently press each one in the center using your floured finger.
- Bring a large pan of water to the boil. Add the gnocchi, tilting the pan from side to side briefly to stop them sticking together.
- Simmer for about one and a half to two minutes until they start to float. Drain the gnocchi and leave them to steam-dry for one to two minutes.
- Heat a frying pan over medium-high heat and with the olive oil. Add the gnocchi to the pan with a pinch of salt and black pepper Saute for one to two minutes on each side until the gnocchi turns golden brown.
- Add the peas to the pan with a knob of butter, fresh basil, and the jarred basil pesto. Finish with lemon zest and freshly grated Pecorino Romano.