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