Gordon Ramsay has shared a simple technique to make sure you can make homemade gnocchi even fluffier. In a new video uploaded to his YouTube channel, Gordon demonstrated how you can make a slap up pasta dish using simple everyday ingredients you probably already have in your home.

For the gnocchi itself, you’ll only need seven ingredients, with Gordon using Russet potatoes as his pick. The top chef swears by baking the potatoes in advance, as it gives the gnocchi its flavour. He explained: “The beauty of this is the flavour the gnocchi is in the baking of the potatoes.”

To make sure the dough is extra light and fluffy, Gordon recommends using a potato ricer to achieve the desired texture.

However if you don’t have a ricer, the chef suggested using a grater instead.

Gordon said: “You’ll see now how putting it in the ricer makes it nice and fluffy… All it’s doing is pushing it through these tiny little holes, and it creates a lot of air which makes the potato nice and fluffy and smooth.”

He also suggested using a ricer for making mashed potatoes, too. Once all of the gnocchi ingredients are added, you want to make sure the dough is “pliable” but not too wet.

Fans of Gordon praised the simple recipe, with one person saying: “I made this at home and it’s delicious.”

Another said: “Mmmm looks delish! My nonna is very traditional with her gnocchi, but I personally love this variation of the dish. You also, made it look so easy (doing the main part of the potato, eggs & flour), much less complicated then when I’ve made gnocchi lol.”

Here’s how you can elevate your gnocchi to the next level.

Gordon Ramsay’s Gnocchi

Ingredients

• 455g Russet potatoes
• One tbsp Kosher salt
• One tsp freshly ground black pepper
• One large Egg, beaten
• Three 2/3 tbsp ricotta cheese
• 85g Type 00 Flour
• Two sprigs fresh thyme, leaves picked

Sauce

• Two tbsp olive oil, plus more for plating
• Kosher salt & ground black pepper
• Two tbsp butter
• 150g English peas
• A bunch fresh basil, sliced
• Four tbsp basil pesto
• One lemon, zested, juiced
• Grated Pecorino Romano cheese, for serving

Method

Preheat the oven to 350 degrees. Pierce the Russet potatoes with a fork, coat with oil, and season with salt.

Wrap potatoes in foil and let bake until tender, about an hour. Remove the skins from the baked potato, preferably while they are still warm and pass through a potato ricer.

Mix in the ricotta cheese, one tablespoon of salt, one teaspoon of black pepper, and Type 00 flour. Make a well in the middle, add a beaten large egg and begin to combine the mixture with floured hands.

Work in the fresh thyme and continue until a smooth dough is formed. Cut the dough in half and shape each piece into a long cigar shape, about 1.5cm thick.

Using the back of a floured table knife, cut each length of dough into 2cm pieces. Gently press each one in the center using your floured finger.

Bring a large pan of water to the boil. Add the gnocchi, tilting the pan from side to side briefly to stop them sticking together.

Simmer for about one and a half to two minutes until they start to float. Drain the gnocchi and leave them to steam-dry for one to two minutes.

Heat a frying pan over medium-high heat and with the olive oil. Add the gnocchi to the pan with a pinch of salt and black pepper Saute for one to two minutes on each side until the gnocchi turns golden brown.

Add the peas to the pan with a knob of butter, fresh basil, and the jarred basil pesto. Finish with lemon zest and freshly grated Pecorino Romano.