Ricotta Gnocchi with English Peas
You will be delighted to master this darling pillow like precious morsels
- 5 Lbs large Idaho Potatoes
- 2½ cups Flour
- 1 tbsp Sea Salt
- 1 tbsp Blak Pepper
- 3 Eggs - beaten
- 1½ cups Ricotta Cheese
- ½ cup Butter
- 5 cups English Sweet Peas - shelled
- ¼ cup Chives - chopped
- 1 Lemon -juiced
- Sea Salt & freshly ground Pepper to Taste
preheated oven 400°F
Boil potatoes, until there tender; peel them while still hot.
Cut potatoes into large dice and place in a preheated oven 400°F and dry out for 5 to 10 minutes
Rest the ricer over a large bowl and squeeze the potatoes through.
Add the flour, sea salt, pepper, egg and the ricotta cheese and mix well.
Roll into a long log and cut the log in half. Wrap with plastic and refrigerate for 30 minutes.
In a large stock pot bring water to boil.
To shape the gnocchi place one log onto a floured surface and roll into a large cigar size and cut about ½" wide using a knife or bench scraper. Add gnocchi to salted boiling water and cook for a few minutes. You will know that the finished gnocchi will rise to the top.
Heat a small amount of olive oil in sauté pan. Add the gnocchi and sear until light golden color. Add the butter, english peas and cook it for a few minute. Pour in the lemon juice and season to tatse.
PERFECT PAITRING: Peju Estate Sauvignon Blanc, Napa Valley
Bright and clear in appearance, the 2009 Sauvignon Blanc has a delightful nose of white nectarine, passion fruit, lemon curd and hints of minerality. Fresh and lively on the palate with balanced acidity, the flavors are a fabulous combination of tropical fruit, grapefruit and lime zest with whispers of mango, guava and fresh pineapple.
Recipe By Peju Winery