Equipment
Ingredients
for the gnocchi
- 3 russet baking potatoes
- 48 g all-purpose flour
- 15 ml olive oil
for the vegetable mixture
- 6 carrots, peeled and trimmed
- 475 g shelled peas, fresh or thawed frozen
- 90 g unsalted butter
- 15 ml olive oil
- 12 fresh basil, slivered
- 2 g salt
- 1 g black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 414 kcal
- Protein
- 9 g
- Carbohydrates
- 49 g
- Fat
- 21 g
- Fiber
- 9 g
- Sugar
- 9 g
- Sodium
- 210 mg
- Saturated Fat
- 10 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 39 mg
- Potassium
- 944 mg
- Calcium
- 68 mg
- Iron
- 3.1 mg
- Magnesium
- 70 mg
- Phosphorus
- 205 mg
- Zinc
- 1.8 mg
- Vitamin A
- 663 mcg
- Vitamin C
- 49 mg
- Vitamin E
- 1.8 mg
- Vitamin K
- 43 mcg
- Vitamin B6
- 0.7 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.47 mg
- Riboflavin
- 0.25 mg
- Niacin
- 4.4 mg
- Folate
- 109 mcg
- Water
- 227 g
Sources: USDA FoodData Central
Method
Steam the whole potatoes at 100°C (212°F) until tender, which should take 50 to 60 minutes.
Allow the potatoes to cool completely at room temperature for at least 2 hours.
Process the cooled potatoes through a food mill or ricer into a large mixing bowl.
Dust a clean work surface with approximately 12g of the flour.
Place the mashed potatoes on the floured surface, top with the remaining 36g of flour, and drizzle with 15ml of olive oil.
Knead the mixture gently for 5 minutes until a soft dough forms, adding small amounts of extra flour only if the dough is too sticky.
Cover the dough and let it rest for 10 minutes.
Divide the dough into four equal pieces and roll each into a strand 2.5cm (1 inch) thick.
Cut the strands into 2.5cm (1 inch) pieces to form individual gnocchi.
Arrange the gnocchi on parchment-lined trays and freeze for at least 1 hour until firm.
Place the carrots in simmering water at 95°C (203°F) and cook for 12 minutes until tender.
Remove the carrots with a slotted spoon and slice them into bite-sized pieces.
Add the peas to the carrot cooking water and simmer for 2 minutes, then drain.
Melt the butter with the remaining 15ml of olive oil in a large skillet over medium-high heat.
Add the frozen gnocchi to the skillet and sauté for 3 minutes, turning frequently, until lightly browned.
Add the cooked carrots and peas to the skillet and cook for an additional 2 minutes.
Stir in the slivered basil and season with salt and pepper before serving.
Chef's Notes
- Using russet potatoes is essential for their high starch content, which produces a lighter gnocchi.
- Do not skip the freezing step; it helps the gnocchi maintain their shape when sautéing.
Storage
Refrigerator: 72 hours — Store cooked dish in an airtight container.
Freezer: 1 month — Uncooked gnocchi can be frozen on trays then transferred to bags.
Reheating: Sauté in a skillet with a small amount of butter or oil until heated through.
Troubleshooting
Gnocchi are gummy or heavy
Cause: Potatoes were too wet or dough was overworked
Fix: Cannot be fixed once kneaded; ensure skillet is very hot to crisp the exterior.
Prevention: Ensure potatoes are fully cooled to release steam and knead only until just combined.
Cultural Context
Gnocchi, small Italian dumplings, have a history dating back to the Roman Empire, evolving over centuries with regional variations. While traditionally made with flour, breadcrumbs, or semolina, potato gnocchi became popular in the 19th century. This recipe's addition of spring vegetables reflects a modern, seasonal approach to this beloved Italian comfort food.
