Potato Gnocchi With Peas, Basil Pesto, And Pecorino

Method

1. Halve the baked potatoes and scrape the flesh into a bowl. Season with salt and black pepper, then pass the potato through a ricer until fluffy.

   800 g baked potatoessaltblack pepper

2. Whisk the egg, add about two-thirds of it to the potato, then gently start binding the mixture together.

   ⅔ egg

3. Sprinkle in the 00 flour and fresh thyme, then gently bring everything together into a soft dough. Do not overwork it.

   160 g 00 flour1 tsp fresh thyme

4. Let the dough rest for 5 minutes.

5. Lightly flour the work surface. Roll the dough into long ropes, then cut into bite-size gnocchi pieces.

6. Shape the gnocchi by either pressing each piece with your thumb or rolling it around your finger to form a small curved groove.

7. Heat olive oil in a pan over medium-high heat. Add the gnocchi in small batches, two or three at a time if needed, and season with salt and black pepper.

   3 tbsp olive oilsaltblack pepper

8. Add the butter around the outside of the pan and flip the gnocchi until golden and lightly crisp.

   2 tbsp butter

9. Add the fresh peas and basil pesto, tossing until the gnocchi are coated and the peas are warmed through.

   160 g fresh peas4 tbsp fresh basil pesto

10. Finish with lemon zest and fresh lemon juice. Serve drizzled with extra-virgin olive oil and topped with grated pecorino.

    1 tsp lemon zest2 tbsp fresh lemon juice1 tbsp extra-virgin olive oil40 g pecorino

Per serving, estimated: 390 kcal · 11 g protein · 54 g carbs · 15 g fat