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Pane seared Potato Gnocchi with lemon butter and green peas
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Pane seared Potato Gnocchi with lemon butter and green peas
Gnocchi are usually cooked the same way as pasta. In this recipe, there is an additional step, after cooking gnocchi’s in boiling water, we pan seared. All sauce ingredients are then added directly in the pan to combine aromas and flavors. Result, gnocchi are crispy outside and fluffy inside.
Pane seared Potato Gnocchi with lemon butter and green peas
| Prep time: 45 minutes to 1h + Watling time 40 minutes |
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| Cooking time: About 1h45 |
| Servings or yield: Appetizer for 6 or meal for 4 |
| Difficulty level: Complex |
| For gnocchi |
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| 3 large Russet potatoes |
| 1/4 cup grated Parmesan cheese + to serve |
| 2 eggs, beaten |
| 1 1/2 cups all-purpose flour |
| Fresh pepper |
| For lemon butter |
| 1 cup green peas |
| 3 tbsp. butter |
| 2 tbsp. Extra virgin olive oil |
| 3 branches fresh Thyme |
| Zest of a lemon |
| Salt and pepper to taste |
Preparation
Tips, Tricks + Culinary ideas
Preparation steps
1 - Preheat the oven to 375 F (190˚C). Place the potatoes on aluminum foil with a pinch of salt.
2 - Fold aluminum foil on top and seal. Bake for 1h30.
3 - When cooking time is up, remove potatoes from oven, remove from aluminum foil and allow to cool for at least 10 minutes before peeling.
4 - Pass potatoes to the shredder. You can also crush it with a fork until you get a fine puree.
5 - Dig hole in center of puree and add beaten eggs, flour and parmesan salt and pepper to taste.
6 - Mix well to have a dough that does not stick, if necessary add a little flour. Form a ball.
7 - Divide into four sections.
8 - Roll your dough to the desired size and cut your gnocchi to the desired size, about 1.5cm.
9 - Add to a floured plate.
10 - Bring a large pot of salted water to a boil. As soon as the water boils, cook the gnocchi in batches, about 5 minutes or until they come to the surface.
11 - Drain and place on a plate with a drizzle of olive oil to prevent them sticking together and allow to rest for 30 minutes before you pan seared them.
12 - For the lemon butter, in a large skillet heat 2 tbsp. olive oil with the 2 cloves crushed garlic over medium heat until golden.
13 - Add gnocchi and cook over medium heat on each side until golden brown.
14 - Add salt and pepper to taste, 3 tsp. butter, fresh thyme, lemon zest and peas and cook another 2 minutes over medium heat.
15 - Serve with freshly grated Parmesan cheese and enjoy.
