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Pea and gnocchi extravaganza
Serves 4 Starters and mains
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.
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