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.