This recipe comes from Chef Gordon Ramsay's book 'A Chef For All Seasons' which is reviewed in the article provided by Global Chefs and is an example of the sort of recipe that you will find in the book. To read the review < click here >

"If you have the impression that gnocchi is doughy and boring, then let me persuade you to try making potato gnocchi. They are much lighter than semolina gnocchi. Anyone who enjoys puttering about in the kitchen and cooking should have a grand time with these! "
Gordon Ramsay - 'A Chef for All Seasons'

Ingredients

2 pounds large boiling potatoes 1 1/4 cups all-purpose flour, plus extra for shaping
1 tablespoon fine sea salt
1 teaspoon freshly ground pepper (preferably white)
1 egg, beaten
1/2 cup ricotta cheese
5 tablespoons butter
1 1/3 cups shelled fresh peas
1 1/3 cups shelled fresh baby fava beans
3 tablespoons Classic Vinaigrette *
2 tablespoons chopped fresh parsley
Sea salt and freshly ground black pepper

• Boil the potatoes still in their skins until just tender. Drain and peel them while hot. (We do this wearing rubber gloves to protect our hands.) Cut each potato into quarters and spread out on a baking sheet.

• Dry off in the oven preheated to 400º for about 5 minutes. Then mash until smooth. The best way to do this is to push the potato through a ricer. Failing that, a masher will do, but not an electric mixer or food processor, or the texture will become gluey.

• Mix the potato with the flour, fine sea salt, white pepper, egg, and ricotta cheese. The mixture will be soft dough. Don’t overbeat or the gnocchi will be tough. Spread the mixture on a plate and chill until firm.

• Shape the potato mixture into long cigar shapes about 1/2 inch thick. Using the back of a table knife, cut across into 1 1/4-inch lengths. Bring a large pan of water to boil. Add the gnocchi pillows and simmer for about 5 minutes. (You may have to cook them in batches.) Drain well and plunge immediately into ice water. Drain again and pat dry on paper towels.

• Melt the butter and heat slowly until it turns a light brown color. Strain through a fine sieve and discard the solids. Pour the butter into a frying pan and lightly fry the gnocchi until nicely colored all over. Season and keep warm.

• Meanwhile, cook the peas and fava beans in lightly salted boiling water for 2 - 3 minutes. Drain and season. Stir in the vinaigrette to bind and then the parsley.

• Divide the pea and fava bean salad among four plates and top with browned gnocchi. Serve Immediately.

Classic Vinaigrette:*

This has many uses apart from salad dressings and makes about 2 1/2 cups

• Whisk together:

  1 cup extra virgin olive oil
  1 cup peanut oil
  1 teaspoon fine sea salt
  1/4 teaspoon ground black pepper
  juice of 1 lemon
  1/4 cup white wine vinegar
  1/4 cup sherry vinegar

• Store in a large screwtop jar and shake to re-emulsify before use.

This is just one of the many fantastic recipes to be found in 'A Chef For All Seasons'.

Serves 4

Global Chefs