Peas & Parmesan Gnocchi

I've been wanting to make a light and vibrant Italian dish. So here we go: Peas & Parmesan homemade Gnocchi! It was my first time making Gnocchi from scratch and it was surprisingly delicious. If there was anything I wanted to do better, it would be boiling the potatoes with the skin. Because when you start boiling the potatoes without the skin on, the water from the pot gets in the potatoes and it makes it more difficult to knead the potato dough.

Ingredients:

1) 2 russet potatoes

2) Flour

3) Sour cream

4) Salt & pepper

5) Parmesan

6) Egg

7) Thyme

8) Olive oil

9) 2 tbsp butter

10) 1/2 lemon extract (2 tbsp lemon extract)

Procedure:

Boil 2 russet potatoes, skin on. Scoop flesh out. Mash potatoes with fork until fluffy. Sour cream in. Salt and pepper. Flour (1.5 cup sieved). Whisk 1 egg on the side. Make a well in dry ingredient. Add egg mix. Thyme in. Flour your hand. Knead mixture into dough. If wet, sprinkle a little flour. Cut ball in half, roll like a cigar. Don't add flour! Flour knife so it doesn't stick. Cut dough to bite size. Shape cut gnocchi with fork. Poke in the middle. Boil water and a bit of olive oil. Flour your hand and pick up gnocchi into bowl. Move bowl pan so gnocchi don't stick. Heat up pan and olive oil. Once gnocchi floats, wait 14 seconds, drain, and directly into pan. Don't touch gnocchi. Add pepper. If turn brown and crispy, turn them one by one carefully. Peas in. Butter in. Lemon squirt in. Plate. Sprinkle with a lot of parmesan.

Put your heart on the plate,

Alice