Creamy pea gnocchi

1. 1

   Heat the oil in a large frying pan over a medium-high heat. Add the shallot and a pinch of salt and gently fry for 5-6 minutes until softened, but not coloured.

2. 2

   Stir in the white wine and allow to bubble for a minute or two to cook off the alcohol. Stir in the double cream and lemon zest. Reduce the heat to low while you cook the gnocchi.

3. 3

   Cook the gnocchi in a saucepan of boiling, salted water as per the packet instructions. The gnocchi are done when they float to the top of the water; this should take about 4 minutes.

4. 4

   Drain the gnocchi, setting aside a little of the cooking water. Add the gnocchi to the cream sauce along with the frozen peas. Raise the heat to medium and stir everything together so the peas cook lightly in the sauce as it coats the gnocchi. If the sauce is looking a little thick, add some cooking water.

5. 5

   Remove from the heat and add black pepper and lemon juice, to taste.

6. 6

   Serve in warm bowls, topped with a generous sprinkle of Parmesan.

1 serving ≈ 450 g

Nutrition values are estimates. - means data is unavailable.