If you’ve read any of my previous blog posts, you are probably asking why the hell I’m attempting any type of homemade pasta again. It defeats me every time, and yet I keep coming back for more.
Not this time my friends, not this time.
Thanks to the wonderful Gordon Ramsay cookbook my aunt and uncle got me for Christmas, I’m thrilled to announce that the curse has been lifted: I have successfully made homemade pasta! And y’all, it was good.
It was fun to make, even though there was a definite moment when Parker and I looked at this mush we had created and considering abandoning ship and ordering Chinese food. But I’m proud to stay we stuck with it, and I encourage those who have a love/hate relationship with homemade pasta to give this one a try.
Homemade Gnocchi with Italian Sausage: Serves 4
Ingredients for Gnocchi:
- 2 large russet potatoes
- 1/4 cup ricotta cheese
- Sea salt and freshly grated pepper
- 3/4 cup all-purpose flour
- 1 free-range egg, beaten
- 1 thyme sprig, leaves only
- Grated parmesan cheese, to serve
Ingredients for Sauce:
- 2 sausage links, casings removed
- Sea salt and freshly ground black pepper
- 1 cup peas
- 1 thyme spring, leaves only
- Zest of 1 lemon
- Preheat oven to 400 degrees and bake potatoes in their skins for 1-1 1/2 hours until tender all the way through (or microwave for 8-10 minutes).
- Remove flesh from the skins (ideally while still warm) and mash until smooth.
- Mix in the ricotta, a pinch of sea salt and pepper, and the flour.
- Make a well in the middle of the mixture, and add the beaten egg.
- Begin to combine the mixture with floured hands.
- Work in the thyme leaves and continue until smooth dough has formed.
- Cut a small hole into the corner of a plastic bag. Squeeze out the dough into a long cigar shape, about 1/2 inch thick.
- Cut the dough into 3/4 inch long pieces.
- Gently press each one in the center using a floured finger (the dent will hold more sauce and allow the gnocchi to take on more flavor)
- Bring a large pan of water to a boil. Add the gnocchi, tilting the pan from side to side briefly to keep them from sticking together
- Bring to simmer once the gnocchi are in the pan for about 1 1/2-2 minutes, or until they start to float.
- Drain the gnocchi and leave them to dry for 1-2 minutes.
- Meanwhile start to make the sauce. Remove the sausage from the casing and cook it in a pan, breaking it into small pieces as it cooks. Mix in the butter, peas, lemon zest, and thyme leaves. Mix together and set to low heat.
- To finish the gnocchi, heat a frying pan over medium-high heat and add a little olive oil. Add the gnocchi to the hot pan with a pinch of salt and black pepper and sauté for 1-2 minutes on each side until nicely colored.
- Pour the sauce over the gnocchi and toss to heat through. Serve with grated Parmesan cheese.
Enjoy! And get excited — Eating My Feelings is about to go through a bit of a makeover! New layout, new logo, new concept — but don’t worry, the food isn’t going anywhere. Just wanting to spice it up a little bit after running this bad boy for the past year and a half. So stay tuned!