Pea Gnocchi Recipe by Rae Arends
Conventionally made with potatoes, Gnocchi dough can also easily been made with a lot of vegetables. At the restaurant we had a pumpkin gnocchi on the menu last autumn, and a parsnip gnocchi dish the winter before. This time of year fresh British peas are great if you can get them, and the mortadella on this dish is a nod to the classic pairing of peas and ham.
Pea Gnocchi with Pistachio Pesto
Serves 3-4
Ingredients
Gnocchi Dough
200g Fresh Peas (or frozen defrosted)
50g Water
1 Egg
300g 00 Flour
Large pinch of salt
Pistachio Pesto
30g Peeled Pistachios
1/2 Clove of Garlic
100g Basil
150g Olive Oil
30g Grated Parmesan
Optional Toppings: Mozarella, Mortadello, Lemon Zest.
Method
In a food processor, blend the peas with the egg, water and large pinch of salt. Once fully combined, add the flour and pulse until it comes together as a dough.
Divide the dough roughly into four and roll out to sausage shape, around 1cm thick, adding more flour if the dough is sticking.
Use a regular table knife to divide the ‘sausage’ into small gnocchi size pieces.
Next, make the pesto by blending the pistachios, garlic and a pinch of salt. Once broken down, add the basil leaves. Gradually drizzle in the oil and finally add the grated parmesan.
Cook the gnocchi in heavily salted water for 3-4 minutes until they rise to the top and are a nice soft texture.
Add the gnocchi to a pan with the pesto, a handful more peas and some of the pasta water, and warm on a gentle heat so as not to discolour the pesto.
Season to taste.
Serve and top with fresh mozzarella, mortadello, and some lemon zest.
Enjoy!
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