Gnocchi di piselli - pea gnocchi

A very simple yet delicious recipe with fresh and scrumptious flavours and a very attractive bright green colour. 👌 It's also rich in protein. A must try! Makes 550g of gnocchi, good for 3 regular portions or 2 large portions. Enjoy!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the peas in boiling water for 7 minutes, then drain them with a large sieve, and pass them under a tap of cold water to cool them down.

Step 2

Blend the cooked peas and extra virgin olive oil with a hand blender until you have a cream with no lumps.

Step 3

In a large bowl mix the flour, salt, pepper and msg, then add the pea cream and make a dough with a spatula. You may not be able to fully integrate the flour in the bowl, that’s OK.

Step 4

Drop the contents of the bowl onto a lightly floured surface and fully integrate it into a dough.

Step 5

Cut the dough in 4, pick one part and roll it on the floured surface with your hands to make a slim snake. Cut the snake in 1 cm pieces. Repeat for the other pieces of dough.

Step 6

Roll the gnocchi one by one on floured hands so they are coated in flour. this prevents them sticking to each other.

Step 7

Blend the sauce ingredients with a hand blender until you have a smooth green paste. put it to the side.

Step 8

Cook the gnocchi in salted boiling water. Fish them out as they come afloat, putting them on a large non-stick frying pan. Keep the cooking water.

Step 9

Add 5 tbsp of the cooking water and the butter to the frying pan, set the heat to medium and quickly toss the gnocchi to coat them in the butter/water emulsion.

Step 10

Add the sauce paste and toss the gnocchi in it. The sauce should be creamy… add some cooking water if the sauce is too thick.

Step 11

Plate them, top them with the chopped nuts and mint leaves, and serve right away.