Pea and gnocchi extravaganza

Serves 4 Starters and mains

Pea And  Gnocchi

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Ingredients

  • 350g gnocchi
  • 150g frozen peas
  • 100g sugar snap peas, halved lengthways
  • 100g mangetout, sliced
  • 70g pea shoots

For the dressing

  • 1 small shallot, peeled and roughly chopped
  • 2tbsp olive oil
  • 1tbsp red wine vinegar
  • 15g mint, leaves picked
  • 15g basil, leaves picked
  • juice 11⁄2 lemons and zest 1⁄2
  • 1tbsp pine nuts

Method

Cook the gnocchi according to the packet instructions then drain and refresh under cold water.

Cover the frozen peas with boiling water, leave for a couple of minutes then drain and refresh under cold water.

To make the dressing, put all the ingredients in a blender and blitz until smooth. Season with sea salt and pepper. Add a dash of water if it is a little thick.

Place the gnocchi, peas, sugar snap peas, mangetout and pea shoots in a big bowl, pour over the dressing and toss so all the ingredients are thoroughly coated. Adjust the seasoning, if necessary, and serve immediately.

Recipes and photographs taken from Skinny Salads by Kathryn Bruton. Photography by Laura Edwards. (Kyle Books, £14.99).
Pea And  Gnocchi
Recipes and photographs taken from Skinny Salads by Kathryn Bruton. Photography by Laura Edwards. (Kyle Books, £14.99).

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