Courgette, Pea And Mint Gnocchi
This is the perfect cucina povera meal
Makes enough for: 2 people
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