Gnocchi with peas and Parmesan

Step 1/5

• 2 cloves garlic
• 5 g mint
• ½ lemon (zest and juice)

• fine grater
• citrus press
• cutting board
• knife

Finely chop garlic and chiffonade mint leaves. Zest lemon and squeeze the juice.

Step 2/5

• 2 tbsp olive oil
• 1 tbsp butter
• 500 g gnocchi

• frying pan

Heat olive oil and half of the butter in a frying pan over medium-high heat and fry the gnocchi until crispy, approx. 5 min.

Step 3/5

• 250 g frozen peas

• potato masher
• large bowl

In a large bowl, defrost peas in boiling water for approx. 2 min., then drain and roughly mash with a potato masher.

Step 4/5

• 200 ml chicken broth

Add chopped garlic to gnocchi in the frying pan and sauté for approx. 2 min. Add the chicken broth and the mashed peas, mix well, and leave to simmer for approx. 3 min.

Step 5/5

• 60 g Parmesan
• 1 tbsp butter
• ½ tsp red chili flakes
• salt
• pepper
• Parmesan for serving

Add some of the Parmesan to the pan, stir, and reduce the heat. Add remaining butter, lemon juice, and lemon zest, and adjust seasoning with salt, pepper, and red chili flakes. Sprinkle with fresh mint and serve with the remaining Parmesan. Enjoy!

Enjoy your meal!