Ricotta and Herb Gnocchi with Peas

Hello again!

I’ve been quite lazy lately, so to prevent myself from procrastinating and forgetting to post things, I’ve decided to finally update this in one go!

I’ve made Gnocchi before and what I love about it is it’s so light and fluffy and it’s very healthy! Sometimes, you just get so bored of mashed potatoes, but without them you feel like your meal isn’t quite finished yet! So gnocchi meals are one of my best solutions to that!

IMG_3988

Woah, you sure you didn’t eat this outside at a restaurant?-quoting one of my best friends, Chrissie

Yes, unlikely as it seems, this is at my house! I loved this recipe as it was so light yet nourishing! So here it is!

Ingredients

  • 2 small potatoes (baked or boiled in salt water)
  • 2 tablespoons of ricotta cheese
  • 90g plain flour
  • 5 Basil leaves and several parsley sprigs-chopped
  • 1 egg (beaten)
  • Salt and Pepper to season
  • Olive Oil (to fry)
  • 30g Butter
  • A handful of peas, fresh or frozen
  • Zest of a lemon
  • Mint leaves

Method

Mash up the potatoes or use a ricer and add ricotta, flour, and seasoning
Make a well in the potato mix and pour in the beaten egg and mix well
Add the chopped herbs and lemon zest, and knead into gnocchi dough
With floured hands, roll the dough into a long sausage shape and cut with a floured knife into bite sized pieces
Make gnocchi into your wanted shape*
Bring a saucepan of water to the boil and cook the gnocchi till it floats
Whilst gnocchi is cooking, heat up the olive oil in a pan
When gnocchi is done, drain and quickly place in the oil and sautΓ© for 1-2 mins
Add butter, peas and mint leaves to the pan and toss till cooked through
Serve with shaved parmesan
Complete!

*You can poke a small dent with a finger “pillow shape” (this is what I did as it holds in the butter sauce), or you could use a gnocchi board or a fork

~Flora

Props to Gordon Ramsay’s Pea Gnocchi Recipe, though I’ve changed it slightly!

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