Potato Gnocchi with Peas and Pecorino
By Recipe developed for Sur La Table’s Cooking Classes
Images
Serves
Makes 4 servings
Ingredients
- 2 pounds russet potatoes
- ½ cup unbleached all-purpose flour, plus more as needed
- ½ cup cake flour, plus more as needed
- 2 large eggs, beaten
- 1 teaspoon fine kosher salt, plus more for simmering
- 1 tablespoon unsalted butter
- 1 small shallot, minced
- 1 garlic clove, minced
- ½ cup mascarpone cheese
- 1 cup fresh peas, shelled and blanched (or thawed frozen peas)
- Sea salt and freshly ground black pepper
- ½ cup grated pecorino cheese
Procedure
These classic Italian potato dumplings should be light and pillow-like in texture. After forming the gnocchi, cook within 2 to 3 hours or freeze for up to 1 month. To freeze, lay gnocchi on a rimmed baking sheet and place in the freezer. Once they’re frozen, gently scrape them off the sheet pan and place in an airtight container. Once frozen, gnocchi can be dropped right into the boiling water to cook.
Preheat oven to 400°F.
To make the gnocchi: Pierce the potatoes all over with a fork. Place the potatoes onto a rimmed baking sheet and bake in the oven until tender, about 1 hour. Set aside until cool enough to handle.
Using a kitchen towel and paring knife, carefully peel the potatoes and immediately process potatoes with a potato ricer or food mill and evenly spread out on a clean flat surface or baking sheet.
Using a fine-mesh strainer, dust the potatoes evenly with flours. Drizzle egg and salt over and knead until you have smooth, cohesive dough, about 2 minutes. If the dough feels sticky, incorporate up to ¼ cup more cake flour. Set gnocchi aside, covered with a kitchen towel, to rest for 20 minutes.
Place dough on a lightly floured work surface and cut into quarters with a bench scraper. Roll each portion into a long rope, about ¾-inch in diameter. Using the bench scraper or a knife, cut the rope into ¾-inch long pieces. Set the cut gnocchi on a lightly floured baking sheet and cover with a kitchen towel as you form the rest.
Bring a large pot of water to a gentle boil and season generously with salt.
Melt butter in a large skillet set over medium heat. Add shallots and sauté until softened, about 4 minutes. Add garlic and cook until fragrant, about 30 second. Whisk in mascarpone and cook until melted in. Stir in peas and cook until peas are heated through, about 2 minutes. Taste and adjust seasoning with salt and pepper.
To cook the gnocchi: Add gnocchi, in batches, to the simmering water and cook until they float to the surface, 2 to 3 minutes. Using a slotted spoon or spider, transfer cooked dumplings to the skillet with the sauce, gently stirring to coat. Taste and adjust seasoning with salt and pepper.
To serve: Transfer dumplings to warmed shallow pasta bowls or large rimmed serving platter; garnish generously with grated pecorino and serve immediately.
Preheat oven to 400°F.
To make the gnocchi: Pierce the potatoes all over with a fork. Place the potatoes onto a rimmed baking sheet and bake in the oven until tender, about 1 hour. Set aside until cool enough to handle.
Using a kitchen towel and paring knife, carefully peel the potatoes and immediately process potatoes with a potato ricer or food mill and evenly spread out on a clean flat surface or baking sheet.
Using a fine-mesh strainer, dust the potatoes evenly with flours. Drizzle egg and salt over and knead until you have smooth, cohesive dough, about 2 minutes. If the dough feels sticky, incorporate up to ¼ cup more cake flour. Set gnocchi aside, covered with a kitchen towel, to rest for 20 minutes.
Place dough on a lightly floured work surface and cut into quarters with a bench scraper. Roll each portion into a long rope, about ¾-inch in diameter. Using the bench scraper or a knife, cut the rope into ¾-inch long pieces. Set the cut gnocchi on a lightly floured baking sheet and cover with a kitchen towel as you form the rest.
Bring a large pot of water to a gentle boil and season generously with salt.
Melt butter in a large skillet set over medium heat. Add shallots and sauté until softened, about 4 minutes. Add garlic and cook until fragrant, about 30 second. Whisk in mascarpone and cook until melted in. Stir in peas and cook until peas are heated through, about 2 minutes. Taste and adjust seasoning with salt and pepper.
To cook the gnocchi: Add gnocchi, in batches, to the simmering water and cook until they float to the surface, 2 to 3 minutes. Using a slotted spoon or spider, transfer cooked dumplings to the skillet with the sauce, gently stirring to coat. Taste and adjust seasoning with salt and pepper.
To serve: Transfer dumplings to warmed shallow pasta bowls or large rimmed serving platter; garnish generously with grated pecorino and serve immediately.
Potato Gnocchi with Peas and Pecorino
By Recipe developed for Sur La Table’s Cooking Classes
Serves
Makes 4 servings
Ingredients
- 2 pounds russet potatoes
- ½ cup unbleached all-purpose flour, plus more as needed
- ½ cup cake flour, plus more as needed
- 2 large eggs, beaten
- 1 teaspoon fine kosher salt, plus more for simmering
- 1 tablespoon unsalted butter
- 1 small shallot, minced
- 1 garlic clove, minced
- ½ cup mascarpone cheese
- 1 cup fresh peas, shelled and blanched (or thawed frozen peas)
- Sea salt and freshly ground black pepper
- ½ cup grated pecorino cheese
Procedure
These classic Italian potato dumplings should be light and pillow-like in texture. After forming the gnocchi, cook within 2 to 3 hours or freeze for up to 1 month. To freeze, lay gnocchi on a rimmed baking sheet and place in the freezer. Once they’re frozen, gently scrape them off the sheet pan and place in an airtight container. Once frozen, gnocchi can be dropped right into the boiling water to cook.
Preheat oven to 400°F.
To make the gnocchi: Pierce the potatoes all over with a fork. Place the potatoes onto a rimmed baking sheet and bake in the oven until tender, about 1 hour. Set aside until cool enough to handle.
Using a kitchen towel and paring knife, carefully peel the potatoes and immediately process potatoes with a potato ricer or food mill and evenly spread out on a clean flat surface or baking sheet.
Using a fine-mesh strainer, dust the potatoes evenly with flours. Drizzle egg and salt over and knead until you have smooth, cohesive dough, about 2 minutes. If the dough feels sticky, incorporate up to ¼ cup more cake flour. Set gnocchi aside, covered with a kitchen towel, to rest for 20 minutes.
Place dough on a lightly floured work surface and cut into quarters with a bench scraper. Roll each portion into a long rope, about ¾-inch in diameter. Using the bench scraper or a knife, cut the rope into ¾-inch long pieces. Set the cut gnocchi on a lightly floured baking sheet and cover with a kitchen towel as you form the rest.
Bring a large pot of water to a gentle boil and season generously with salt.
Melt butter in a large skillet set over medium heat. Add shallots and sauté until softened, about 4 minutes. Add garlic and cook until fragrant, about 30 second. Whisk in mascarpone and cook until melted in. Stir in peas and cook until peas are heated through, about 2 minutes. Taste and adjust seasoning with salt and pepper.
To cook the gnocchi: Add gnocchi, in batches, to the simmering water and cook until they float to the surface, 2 to 3 minutes. Using a slotted spoon or spider, transfer cooked dumplings to the skillet with the sauce, gently stirring to coat. Taste and adjust seasoning with salt and pepper.
To serve: Transfer dumplings to warmed shallow pasta bowls or large rimmed serving platter; garnish generously with grated pecorino and serve immediately.
Preheat oven to 400°F.
To make the gnocchi: Pierce the potatoes all over with a fork. Place the potatoes onto a rimmed baking sheet and bake in the oven until tender, about 1 hour. Set aside until cool enough to handle.
Using a kitchen towel and paring knife, carefully peel the potatoes and immediately process potatoes with a potato ricer or food mill and evenly spread out on a clean flat surface or baking sheet.
Using a fine-mesh strainer, dust the potatoes evenly with flours. Drizzle egg and salt over and knead until you have smooth, cohesive dough, about 2 minutes. If the dough feels sticky, incorporate up to ¼ cup more cake flour. Set gnocchi aside, covered with a kitchen towel, to rest for 20 minutes.
Place dough on a lightly floured work surface and cut into quarters with a bench scraper. Roll each portion into a long rope, about ¾-inch in diameter. Using the bench scraper or a knife, cut the rope into ¾-inch long pieces. Set the cut gnocchi on a lightly floured baking sheet and cover with a kitchen towel as you form the rest.
Bring a large pot of water to a gentle boil and season generously with salt.
Melt butter in a large skillet set over medium heat. Add shallots and sauté until softened, about 4 minutes. Add garlic and cook until fragrant, about 30 second. Whisk in mascarpone and cook until melted in. Stir in peas and cook until peas are heated through, about 2 minutes. Taste and adjust seasoning with salt and pepper.
To cook the gnocchi: Add gnocchi, in batches, to the simmering water and cook until they float to the surface, 2 to 3 minutes. Using a slotted spoon or spider, transfer cooked dumplings to the skillet with the sauce, gently stirring to coat. Taste and adjust seasoning with salt and pepper.
To serve: Transfer dumplings to warmed shallow pasta bowls or large rimmed serving platter; garnish generously with grated pecorino and serve immediately.