COOKING: GNOCCHI WITH A TWIST

Ingredients

500g Ricotta cheese
150g Fresh parmesan
1 x Egg, lightly beaten
150g Plain flour
150g butter
Continental parsley
Fresh basil leaves
Fresh mint leaves
Cooked peas
Extra virgin olive oil
Salt
Pepper

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Method

Break up your ricotta cheese into a mixing bowl
Add 150g fresh parmesan, your egg and 150g of plain flour
Add a pinch of finely chopped parlsey and gently mix together with a spoon
Once mixed, bring it together with your hands, just like a dough
Cut the dough into four logs, and dust with flour and roll out till the logs are roughly 35mm in diameter
Now cut your logs into bite-size pieces of gnocchi, and pop them into boiling water that has been well seasoned with salt
While your gnocchi is cooking heat a pan with 150g of butter and add a handful of fresh basil and mint leaves, and about a cup of cooked peas
Once your gnocchi floats to the surface, it is done. Drain your gnocchi and add it to the pan and gently toss through
Add salt and pepper, and drizzle with extra virgin olive oil and grate a little fresh parmesan over the top and toss through gently and serve!