GF Gnocchi with Pea, Mint and Ricotta Sauce

: SERVES 2

Ideal for a light yet satisfying meal, this recipe brings a touch of Summer to your table all year round.

INGREDIENTS

• 170g Frozen Garden Peas
• 130g Ricotta Cheese
• 1 Garlic Clove, peeled and minced Zest of 1⁄2 Lemon
• 6-7 Large Mint Leaves, torn
• Salt and Pepper to taste
• 1⁄4 Teaspoons Chilli flakes (optional) OTHER INGREDIENTS:
• 250g Difatti© Plain Gnocchi
• 100ml of Gnocchi Cooking Water
• 1 Tablespoon Extra Virgin Olive Oil

DIRECTIONS

Boil the frozen peas in salted water for 3-4 minutes until tender. Drain and set aside.

In a small food processor, combine the cooked peas, ricotta cheese, minced garlic, lemon zest, half of the torn mint leaves, and a pinch of salt and pepper.

Blitz until the mixture is smooth and well-puréed.

Cook the gnocchi according to the packet instructions in a pot of boiling salted water. Reserve one ladle of the gnocchi cooking water before draining.

In a large pan, add the pea purée and the cooked gnocchi.

Gradually add the reserved gnocchi cooking water, stirring to create a silky, creamy sauce. Adjust the amount of cooking water to achieve your desired consistency.

Heat on low, mixing everything together for about a minute until well combined and warmed through.

Divide the gnocchi and sauce between serving bowls.

Garnish with the remaining torn mint leaves, a drizzle of extra virgin olive oil and sprinkle with chilli flakes if desired.