Knockout Gnocchi...

As you have all probably heard a million times, tonight is the night of the Cosmopolitan Blog Awards! Ekkkk very exciting times in London Towers, we can report a night of nail painting, hair washing and outfit sorting took place and all in between making homemade gnocchi - what good little mousewives we are! Anyway we spied a fabulous looking recipe in last weeks Stylist Magazine and just had to make it. Firstly because it looked so tasty and secondly because we couldn't quiet believe just how easy it sounded! Not the ideal dinner the night before pouring ourselves into skin tight dresses but hey, all for the love of the blog! 

We are happy to say our first ever attempt went swimmingly. Pictures as proof below along with the recipe to try it out yourselves. Enjoy!

So lets start with the basics, the ingredients...

For the gnocchi:

• 2 large floury potatoes (King Edward or Maris Piper are the best)
• 50g ricotta cheese
• Sea salt and freshly ground pepper
• 90g plain flour
• 1 free-range egg, beaten
• 1 thyme sprig, leaves only 

For the sauce:

• Olive oil, for frying
• Freshly ground black pepper
• 150g peas, defrosted if frozen
• Knob of butter
• 1 thyme sprig, leaves only
• Zest of 1 lemon
• Grated parmesan, to serve 

First things first preheat the oven to 220 and bake those tatties in the oven for 1-1 hour 15 mins. We actually microwaved as we were being impatient mice not willing to wait for our grub. We won't mention that out microwave decided to pack up halfway through - typical! Once baked remove the fluffy potato and mash until super smooth. Mix in the ricotta, a pinch of salt, pepper and then the flour. Then make a well in the middle and add the beaten egg as below...

Combine the mixture with floured hands and work in the thyme leaves until the dough is smooth. The next stage is VERY important indeed, pour yourself a greedy glass of wine to keep you company...

Roll your sleeves up and prepare yourself for a sausage session - Nigella eat your heart out! Shape the dough into long cigars, approx. 1.5cm thick...

Use the back of a knife to cut the potato mixture into 2cm gnocchi pieces. Once done, dent each perfectly formed square to make sure the gnocchi will hold sauce once served...

Next add the pieces to a pan of boiling water and simmer for 2 mins until they start to dance and float to the top. Drain and leave the gnocchi to stand for another 2 minutes. Onto the last stage - heat a frying pan with olive oil and add the gnocchi with salt and pepper and saute for 1-2 minutes on both sides until they turn a lovely golden colour... 

Add the peas, butter and thyme leaves and toss together then add the lemon zest and hey presto! All that is left to do now is serve the beautiful little potato bites up with freshly grated parmesan. As Gordon Ramsay would say 'DONE'...