Pillows of Ricotta Gnocchi with English Peas

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Yield: 10 servings

 Method

1. Boil potatoes, until there tender; peel them while still hot.
2. Cut into large dice and place in a preheated oven 400°F and dry out for 5 to 10 minutes.
3. Place potatoes in a ricer into a large bowl.
4. Mix the riced potatoes with flour, sea salt, pepper, egg and the cheese.
5. Roll into a long log and cut the log in half.
6. Wrap with plastic and refrigerate for 30 minutes.
7. To shape the gnocchi place one long onto a floured surface and roll into a large cigar size and cut about ½" wide using a knife or bench scraper.
8. In a large sauté pan on high heat, wait and boil the gnocchi.
9. In a large stock pot of salted boiling water add gnocchi.
10. You will know that the finished gnocchi will rise to the top.
11. Place drained gnocchi in sauté pan with a small amount of olive oil.
12. Once the gnocchi are seared add butter peas, lemon juiced and season to taste.