Pea Gnocchi Recipe by Rae Arends

Conventionally made with potatoes, Gnocchi dough can also easily be made with a multitude 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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