Pea and mint gnocchi
This is a cheap recipe that takes some skill but master the pressure points and you’ll get a beautiful result especially with the peas making the gnocchi an attractive green colour.
420g Agria potatoes, peeled and chopped ready for a mash preparation
100g Peas, defrosted or blanched (if you are using fresh) ready to use
100g Mint, chopped
50ml Olive oil
200g Plain flour -plus extra for dusting
2 Egg yolks
Salt and pepper to taste
- Boil the potatoes until tender when you push a knife through.
- Meanwhile blend the peas to a smooth puree adding the olive oil as well.
- When the potatoes are cooked drain them and put them into an oven until completely dry but not coloured at all.
- Mash the potatoes, preferably in a mouli (potato ricer) into a large bowl.
- Mix the peas, mint and plain flour into the potatoes followed by the egg yolks and seasoning.
- Roll the mix which should now be green into a 1 inch think long sausage.
- Dust the surface of your work bench with a little more flour to prevent sticking.
- Next you’re going to use a knife and snip even sized pieces about 1.5 inches long.
- The option now is to refrigerate until later (maximum over night with the fresher being a better result.)
- Alternatively if you are ready to serve have a pot of boiling water on the stove with a little oil, salt and pepper.
- Drop in the gnocchi and you will know when they are cooked as they will float to the top of the boiler.
- From here add a 50g butter to another pan and toss the required amount of gnocchi until they are golden.
- Serve with your choice of sauce. I recommend a blue cheese sauce or pesto.