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Peju Kitchen > Recipes > Pillows of Ricotta Gnocchi with English Peas

Pillows of Ricotta Gnocchi with English Peas



Pillows of Ricotta Gnocchi with English Peas

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Yield: 10 servings

Ingredients   Amount
• Large Idaho Potatoes
• A.P. Flour
• Sea Salt
• Black Pepper
• Eggs (beaten)
• Ricotta Cheese
• Butter
• English Sweet Peas (shelled)
• Chopped Chives
• Lemon (juiced)
• Salt & Pepper
  5 lbs.
2½ cups
1 tbsp.
1 tbsp.
3 each
1½ cups
½ cup
5 cups
¼ cup
1 each


  1. Boil potatoes, until there tender; peel them while still hot.
  2. Cut into large dice and place in a preheated oven 400°F and dry out for 5 to 10 minutes.
  3. Place potatoes in a ricer into a large bowl.
  4. Mix the riced potatoes with flour, sea salt, pepper, egg and the cheese.
  5. Roll into a long log and cut the log in half.
  6. Wrap with plastic and refrigerate for 30 minutes.
  7. To shape the gnocchi place one long onto a floured surface and roll into a large cigar size and cut about ½" wide using a knife or bench scraper.
  8. In a large sauté pan on high heat, wait and boil the gnocchi.
  9. In a large stock pot of salted boiling water add gnocchi.
  10. You will know that the finished gnocchi will rise to the top.
  11. Place drained gnocchi in sauté pan with a small amount of olive oil.
  12. Once the gnocchi are seared add butter peas, lemon juiced and season to taste.


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