- Light & Sweet
- Mains
- Vegetarian
- Prep 30 min
- Cook 15 min
- Serves 4
These gnocchi have no potato and no ricing: just ricotta, egg, cheese and a little flour. They come out impossibly soft. A quick sauce of butter, peas and lemon is all they need.
Ingredients
For the gnocchi
- 500 g ricotta, well drained
- 1 egg
- 80 g parmesan, finely grated, plus extra to serve
- Zest of 1 lemon
- 100 g plain flour, plus extra for dusting
- ½ tsp salt
- A little freshly grated nutmeg
For the sauce
- 40 g butter
- 2 garlic cloves, thinly sliced
- 200 g frozen peas
- Juice of ½ lemon
- A small handful of fresh mint leaves
- Black pepper
Method
- Mix the ricotta, egg, parmesan, lemon zest, salt and nutmeg in a bowl. Fold in the flour until you have a soft, slightly sticky dough. Do not overwork it.
- Dust the work surface with flour. Divide the dough into four, roll each piece into a rope about 2 cm thick and cut into 2 cm pieces.
- Bring a large pan of salted water to a gentle simmer. Cook the gnocchi in two batches for 2 to 3 minutes, until they float. Lift out with a slotted spoon.
- Melt the butter in a wide frying pan until it turns nutty and golden. Add the garlic for 30 seconds, then the peas and cook for 2 minutes.
- Add the gnocchi to the pan and toss gently for 1 minute. Add the lemon juice and season with pepper.
- Serve straight away with mint leaves and extra parmesan.
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