Recipe: Potato Gnocchi with Peas
Potato Gnocchi with Peas, Zucchini, Ricotta and Mint
For the Gnocchi
• 400gm unwashed potatoes, peeled and diced
• 100 gm (approx.) plain flour
• pinch nutmeg
• salt and white pepper
For the Sauce
• 1 clove garlic, sliced
• 50ml olive oil
• 1 cup fresh peas
• 300gm small zucchinis, sliced into l cm rounds
• 150gm firm ricotta
• 30gm Parmesan, grated
• 20ml lemon juice
• ¼ cup mint leaves
• salt and cracked black pepper
In a medium saucepan, cover the potatoes with cold water, bring to the boil and simmer until just cooked. Drain well and pass through a sieve, mouli or ricer.
While still warm, mix in the flour and seasonings until just combined. Roll pieces of the dough into logs l – 2cm in diameter, then cut each log into 2cm pieces.
Cook the gnocchi one half at a li’Tie in boiling salted water until it rises to the surface, then transfer to a bowl of iced water to refresh. Drain well and toss with a little olive oil.
Saute the garlic in olive oil until lightly coloured, add the peas and zucchini and cook over a medium heat for 3 minutes. Crumble in the ricotta and fry until it starts to colour.
Add the gnocchi to the pan with the Parmesan and lemon juice and season with salt and pepper.
Divide between 4 bowls and garnish with the fresh mint leaves.