John Myers
Gnocchi Di Piselli
The perfect gnocchi di piselli recipe with a picture and simple step-by-step instructions.
Otherwise
- 1 Egg yolk
- 100 g Ricotta
- 30 g Parmesan, freshly grated
- Flour
- Salt
- Pepper
- 2 tbsp Butter
- 1 branch Moroccan mint
- Bring the peas to the boil with a little water and cook the fresh peas for 6 – 8 minutes, the frozen peas for a maximum of 4 minutes until soft. Then strain, drain and pour into a tall vessel while still hot and puree finely. Put the pea puree in another bowl and allow to cool.
- Now add the egg yolks and the freshly grated Parmesan and ricotta, season with salt and pepper and mix well. Now the flour is added, I am consciously not giving an amount here. I started with one tablespoon of flour, and in the end I added about 5 tablespoons of flour.
- The dough shouldn’t stick too much and by no means be too firm, it should be nice and fluffy. Now put some flour on a work board, flour your hands well and take approx. 1 tablespoon of the gnocchi dough and roll out on the floured work surface into a roll approx. 2 cm in diameter.
- Using a sharp knife, dipped in flour from time to time, cut off approx. 2 cm gnocchi and place them on a lightly floured kitchen towel. Let the gnocchi dry there for about 30-45 minutes.
- Bring salted water to the boil in a saucepan and add the gnocchis, this is best done in portions. The gnocchi are good when they float on top, then lift them out with a skimmer and drain well.
- Pluck the leaves from the Moroccan mint and finely chop. In a pan, froth the butter at medium temperature and toss the gnocchi in it for about 2 – 3 minutes and then serve and sprinkle some fresh mint over it.
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