Courgette, Pea And Mint Gnocchi

~ Tandy

This courgette, pea and mint gnocchi most certainly celebrates the joy of food. It is so simple and yet packed full of flavour. And even better, you can have this meal on the table in under half an hour.

Courgette, Pea And Mint Microwave Gnocchi
Courgette, Pea And Mint Gnocchi
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Courgette, pea and mint gnocchi

I did not have to read further than the title of this recipe to know I would make the Courgette, Pea And Mint Gnocchi. Courgettes are one of Dave’s favourite vegetables, and when in season, they are always in the fridge. Dave usually split the marrows in half lengthwise, drizzles olive oil over the cut side and seasons them. He then cooks them on the braai until perfectly soft. When he does them with leeks, the result is amazing. Peas to me are an essential freezer item. They take only a few minutes to cook, whether done in the microwave, or in a frying pan. And knowing I have these in the freezer, I am never concerned about not having a green vegetable to serve for supper. I usually cook mine in butter with mint and salt.

Cucina povera

Translating directly to poor kitchen, the concept of cucina povera centres around using simple ingredients. In the south of Italy, where communities are poorer than their cousins to the North, frugal cooking is key. Flavour is not disregarded and using fresh herbs adds so much depth to everyday staples. Southern Italy is known for its farming, and here you will find some of the best tomatoes, onions, garlic and citrus fruits. Olive trees grow in abundance and people work the land to get the most out of it. Dishes centred around cucina povera highlight beans, grains, cheaper cuts of meats, pasta, and vegetables. These will be slow cooked to extract the most flavour. Today, this cooking that was a necessity for survival focuses on sustainability. A plus for all of us, regardless of where we live.

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Courgette, Pea And Mint Gnocchi

This is the perfect cucina povera meal
Recipe Category: Italian
Makes enough for: 2 people
All Rights Reserved: Adapted from Simply Jamie page 72

Ingredients

for the gnocchi:

  • 400 g potatoes
  • 32 g flour, plus extra for dusting
  • salt and freshly ground black pepper to season
  • 1 egg yolk, lightly beaten
  • semolina for the gnocchi
  • water and salt for cooking

for the sauce:

  • 15 mls olive oil
  • 2 small courgettes, finely sliced
  • 1 clove garlic, peeled and finely sliced
  • 0.625 mls dried chilli flakes
  • 80 g frozen peas
  • 10 g mint, leaves, roughly chopped
  • 35 g crème fraîche
  • 15 g parmesan, grated
  • salt and freshly ground black pepper to season

Method

for the gnocchi:

  • Prick the potatoes using a sharp knife and place into a microwave safe dish
  • Microwave for 10 minutes on 900W
  • Remove from the microwave and cut the potatoes in half
  • Push through a ricer, discarding the skins, back into the dish you used to cook them in
  • Season generously and mash using a fork
  • Add the flour and egg and lightly mash to combine
  • Turn out onto a lightly floured surface, knead gently to bring together and divide the dough in 2
  • Roll out each piece until 2cm thick and cut into 3cm pieces
  • Place the gnocchi onto a dish towel dusted with semolina

for the sauce:

  • Place a large non-stick frying pan onto a medium temperature and add the oil
  • When heated, add the courgettes, garlic and chilli flakes and cook until the courgettes are soft
  • Add the peas and mint and cook for 5 minutes
  • Place the vegetables into a blender, together with the crème fraîche, parmesan and season well
  • Blitz to combine and pour back into the frying pan, off the heat, while you cook the gnocchi

bringing it together:

  • Bring a large pot of water to the boil, add salt to taste and drop the gnocchi into the water
  • Turn the heat back on the frying pan and add a little bit of the gnocchi cooking water to loosen it
  • Boil the gnocchi for 2 minutes, remove from the water and carefully add to the sauce
  • Gently toss the gnocchi to coat with the sauce before serving
See the links below for blog posts I published on September 16:

Dave and I leave for Amsterdam this evening. I will probably not have time to read blog posts, or reply to comments while we are away. You can follow our trip by taking a look at our holiday blog. I will be back at work on the 3rd of October and will start catching up then.

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Published by Tandy

I am passionate about using regional, seasonable and sustainable produce when I cook. I live in Gordons Bay with my husband and dogs. We visit new places locally and overseas as often as we can to experience the food of the area. Follow along on our adventures!

20 thoughts on “Courgette, Pea And Mint Gnocchi”

  2. You’d have to work very quickly to make this in under half an hour. I like to make gnocchi with as little flour as possible to keep them fluffy, but you use so little that I am surprised they hold their shape. Perhaps it is because of the egg yolk? I never add because I’ve always thought that would necessitate using more flour, but perhaps that was wrong. The sauce with courgette, peas, mint, and parmigiano sounds great.

    Reply

    1. Thanks for the comment Stefan. I made this recipe three times, and the egg yolk made such a difference. But, you get such amazing potatoes in The Netherlands, it might not need it. And yes, the recipe uses very little flour. I am super quick in the kitchen which is why I do not give times in my recipes. It is years of practice, and professional work 🙂 Hope you try this sauce.

      Reply

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