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. These little pillows were served on my beef and Lamb Award dish which was Lamb loin, lamb shoulder spring roll, lamb sweetbreads and pea and mint gnocchi.
210g Agria potatoes, peeled and chopped ready for a mash preparation
200g Peas, defrosted or blanched (if you are using fresh) ready to use
100g Mint, chopped
50ml Olive oil
75g Plain flour
2 Egg yolks
Salt and pepper to taste
- Boil the potatoes until tender when you push a knife through.
- 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 preferably in a mouli (potato ricer) into a large bowl.
- Mix in the peas, mint and plain flour 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.
- Serve as required.
- NB to add a little colour you could also cook for a moment in a pan with butter for an elevated flavour and texture!