RICOTTA GNOCCHI WITH LEMONY PEAS

Ricotta gnocchi is lighter and more pillowy than it’s potato cousin, and it makes the perfect blank canvas for so many different flavours. Here I’ve added in the pretty pop of colour of bright green peas, but you could just as easily dress it up in a simple pesto or your favourite roasted tomato sauce with lashings of fresh basil and parmesan.

Serves 4 • Ready in 30 minutes

WHAT YOU NEED

1 Tbsp olive oil

1 cup frozen peas

1 clove garlic, crushed

Ricotta gnocchi

1 cup fresh ricotta

½ cup finely grated parmesan

½ cup cake flour plus extra for dusting

1 egg, lightly whisked with a fork

½ tsp sea salt

½ Tbsp olive oil

½ Tbsp butter

To serve

1 small handful fresh baby basil or mint

1 tsp lemon zest

a squeeze lemon juice (optional)

extra grated parmesan

a drizzle olive oil

salt and freshly ground black pepper

WHAT TO DO

1.   First make the gnocchi. Place a large pot of salted water on the stove top and bring to a boil.

2.   Add the ingredients, except the olive oil and butter, to a mixing bowl and mix gently, using light fingers, until well combined and the mixture just comes together as a rough ‘dough’. Take care not to over mix. Divide into palm-sized portions and, on a lightly floured surface, roll each portion into a long sausage shape about 1cm thick. Cut each ‘sausage’ into 1cm pieces and gently press down onto each one with a fork to make small ridges.

3.   Cook the gnocchi in batches of 6–8 at a time. They will tell you they are ready after a minute or so by rising to the surface of the water. Remove with a slotted spoon and transfer them to a baking tray.

4.   Place a large frying pan over medium-high heat and add in the olive oil and butter. When the butter starts to foam, add in the gnocchi and cook gently until golden-brown on both sides. Transfer the gnocchi to a serving platter.

5.   In the same pan pour in the 1 Tbsp olive oil and cook the peas and garlic for 1–2 minutes, or until just cooked, but still al dente. Scatter them over the gnocchi, add the basil or mint, lemon zest and juice (if using), extra grated parmesan and a dash of olive oil. Adjust seasoning if necessary before serving immediately.

NOTES Make your own ricotta: Add 1 litre full-cream milk to a saucepan, bring to a simmer, remove from the heat and stir through 3–4 Tbsp lemon juice and a pinch salt. Stir, leave to stand for a few minutes until the mixture curdles and separates, then strain through a fine mesh sieve, carefully squeezing out as much excess liquid as possible. Save time: For a very quick-fix version, you could also use store-bought ready-made fresh gnocchi. Make ahead: Prepare a double batch of the gnocchi and freeze the extra uncooked ones for another occasion (freeze first on a baking tray and then, once frozen, add them all to an airtight container).