Gordon Ramsay’s homemade gnocchi is made from leftover baked potatoes, ricotta, flour and one egg. They’re sautéed until golden on the outside and tossed with fresh peas, lemon zest and Parmesan. The recipe comes from his Ultimate Cookery Course, serves four and takes about 30 minutes once your potatoes are baked.
Ramsay says potato gives gnocchi “a beautiful, light, fluffy texture” while the ricotta “adds a rich creaminess.” His Next Level Kitchen video skips blanching entirely and sautés them raw, adding pesto and pecorino instead of butter and Parmesan.
The single biggest mistake is overworking the dough. Ramsay warns the dough “will end up too dense and won’t expand when it goes into the water.” Mix until smooth and stop, then roll gently without adding extra flour.
Gordon Ramsay’s Homemade Potato Gnocchi with Peas and Parmesan
Course: DinnerCuisine: ItalianDifficulty: Medium4
15
minutes15
minutes360
kcal30
minutesFrom the Ultimate Cookery Course, Ramsay’s method for turning leftover baked potatoes and ricotta into light pillowy gnocchi. Sautéed until golden then tossed with fresh peas, butter, thyme and lemon zest. Also featured on Next Level Kitchen with pesto and pecorino. About £1.50 per serving.
Ingredients
For the gnocchi:
2 large floury potatoes
50g (2 oz) ricotta cheese
90g (3 oz) plain flour
1 free-range egg, beaten
1 thyme sprig, leaves only
Sea salt and freshly ground white pepper
Grated Parmesan cheese, to serve
For the sauce:
Olive oil, for frying
Freshly ground black pepper
150g (5 oz) peas, podded if fresh, defrosted if frozen
Butter
1 thyme sprig, leaves only
Zest of 1 lemon
Directions
- Bake the potatoes: Preheat the oven to 200°C (400°F / Gas 6). Bake the potatoes in their skins for 1–1¼ hours until tender the whole way through.
- Make the dough: Remove the flesh from the skins while still warm and mash until smooth. A potato ricer works best. Mix in the ricotta, a pinch of salt and white pepper and the flour. Make a well in the middle, add the beaten egg and combine with floured hands. Work in the thyme leaves until a smooth dough forms. Do not overwork it or the dough will end up too dense.
- Shape the gnocchi: Cut the dough in half. Roll each piece into a long cigar shape about 1.5cm thick. Using the back of a floured knife, cut into 2cm pieces. Press each one in the centre with your floured finger to make a dent that holds more sauce.
- Boil: Bring a large pan of water to the boil. Add the gnocchi, tilting the pan side to side to stop them sticking. Simmer for 1½–2 minutes until they start to float. Drain and leave to steam-dry for 1–2 minutes.
- Sauté: Heat a frying pan over medium-high heat with a little olive oil. Add the gnocchi with a pinch of salt and black pepper. Sauté for 1–2 minutes on each side until nicely coloured.
- Finish and serve: Add the peas with a knob of butter and the thyme leaves. Toss to heat through, then add the lemon zest. Serve with grated Parmesan cheese.
FAQs
Why does the Next Level Kitchen version skip blanching?
The NLK video sautés gnocchi directly without boiling first. Ramsay says blanching “washes the flavour away” and the potato is already cooked from baking. So the pan-fry is all they need to cook the dough and crisp the outside.
The book blanches first for 1½-2 minutes until they float, drains, then sautés in olive oil. Both work, but the NLK version gets crispier because the surface isn’t wet when it hits the hot oil. If you blanch, let them steam-dry on a plate for a full two minutes before the pan.
What is the brown butter sage version?
Brown butter sage is the classic Italian way to serve gnocchi. Melt unsalted butter over medium heat until it foams and turns nutty gold with brown flecks. Crisp sage leaves in the butter for 10-15 seconds, then a squeeze of lemon stops it going too dark.
The MasterChef pressure test used gnocchi in brown butter sage as the dish contestants had to replicate. For a richer Italian supper, serve it alongside his mushroom risotto for a double hit of earthy butter flavour.
What sauce goes best with gnocchi?
Three Ramsay versions. The book uses peas, butter, thyme and lemon zest, which keeps it fresh and light. The NLK video stirs in pesto and fresh basil at the last second with a squeeze of lemon juice, finishing with pecorino. His basil pesto works brilliantly here.
His restaurant’s wild mushroom gnocchi uses cream, truffle oil and dried mushrooms rehydrated in water. That’s a heavier wintery dish compared to the book’s spring feel. All three sauces work because the crispy gnocchi holds its texture underneath.
Why dry the ricotta in paper towel first?
The NLK video shows Ramsay squeezing ricotta between paper towels before mixing it in. Too much moisture makes the dough sticky, which means you add more flour, which makes the gnocchi dense and heavy.
The book doesn’t mention this step, but UK supermarket ricotta tends to be wetter than Italian deli ricotta. If your dough feels sticky after adding the egg, the ricotta was too wet. He uses the same potato ricer for his mashed potatoes, pressing through while warm for the lightest texture.
What potatoes should you use?
The book says “large floury potatoes” which means Maris Piper or King Edward in the UK, Russet in the US. Floury varieties break apart when baked, making them easy to rice into a light dry base. Waxy potatoes hold too much moisture and make gluey gnocchi.
Ramsay bakes rather than boils because boiling adds water. The NLK video says “even if you’re baking them in advance, sticking them in the fridge, it doesn’t matter.” For another dish that turns a humble vegetable into something special, try his butternut squash soup.
Can you make gnocchi ahead?
The NLK video says shaped gnocchi “are perfect for a great dinner party because they can just sit dry nicely at room temperature.” Shape them on a floured tray and leave uncovered until you’re ready to cook. They sauté best when the surface has dried slightly.
For freezing, spread shaped gnocchi on a lined tray until solid, then bag them. Cook from frozen, adding an extra minute to the sauté time. His egg yolk ravioli freezes the same way on a floured tray.
