The beauty of potato and pea gnocchi is a testament to the versatility of the pasta, which can always be enhanced with a seasonal flair. Adding particular ingredients or flours to the dough always adds a splash of color and flavor, as is the case with this springtime potato and pea gnocchi recipe. You can also prepare the gnocchi with frozen peas, but if you have fresh sweet peas at your disposal, put them to good use by giving this recipe a go.
The best potatoes for gnocchi
Potatoes vary and the best types for gnocchi are white and starchy varieties – even better if aged because these contain less water and more starch. Cook the potatoes by boiling them whole with the peel on in salted water; baking them in the oven at 300°F; or steaming them whole with the peel on, which prevents them from absorbing extra water.
The gluten-free version
To prepare a gluten-free version, replace the wheat flour with a legume or rice flour. Among the former, we suggest flour made of lentils, chickpeas, or even peas. In the case of the latter, add less fresh peas to the dough.
Potato and Pea Gnocchi Recipe
Ingredients:
1 lb. fresh peas (peeled)
9 oz. white potatoes
all-purpose flour
1 large egg
Parmigiano, grated
salt
2 oz. butter
fresh sage leaves
Method:
Wash and boil the potatoes with the peel for about 30 minutes. To make sure they are ready, pierce them with a fork: If they are soft, drain them. Boil the peas in salted water for 10 minutes and drain. Immediately mash the potatoes with a potato masher and whisk the cooked peas into a purée. Mix the two ingredients and transfer them to a bowl. Add the egg, salt, 5 oz. of flour, and start kneading until you have a large ball of dough. Make 5-6 ropes from the dough (about as thick as your finger) and cut them into ⅔″/1½ cm pieces. Line them with the back of a fork and place them on a floured tray. To cook the gnocchi, just boil them a few at a time in salted water and drain as soon as they rise to the surface with a slotted spoon. Season them with melted butter, Parmigiano, and sage. Serve immediately.
Click through the photo gallery above for some useful tips on making gnocchi.