| Prep time: 5 minutes | Cook time: 15 minutes | Total cook time: 20 minutes |
This dish was created due to my need to use up some mint leaves that were lurking in the fridge. It’s a winner with the family and ready in 20 minutes so perfect for a weekend lunch or a mid-week dinner.
Serves 4Here's what you'll need:
6 shallots chopped or 1 onion
3 garlic cloves
350g Frozen Peas
300ml stock
Bunch of mint leaves
Zest of 1 lime
100g pecorino cheese
For dairy-free use a cheese alternative such as Violife Prosociano Wedge
Juice of half the lime
500g gnocchi
Here's how you make it:
1) Heat oil in a large pan and shallots and minced garlic. Cook until soft.
2) Add the peas and mint. Stir so that everything is nicely coated.
3) Add the stock. Bring to the boil and then cook until the peas are cooked, around 3 minutes.
4) Blitz the pea mixture in a food processor until a smooth sauce.
5) Return the pea sauce to the pan and heat on a low heat.
6) Cook gnocchi to packet instructions.
Here's how you make it:
1) Heat oil in a large pan and shallots and minced garlic. Cook until soft.
2) Add the peas and mint. Stir so that everything is nicely coated.
3) Add the stock. Bring to the boil and then cook until the peas are cooked, around 3 minutes.
4) Blitz the pea mixture in a food processor until a smooth sauce.
5) Return the pea sauce to the pan and heat on a low heat.
6) Cook gnocchi to packet instructions.
7) Add the lime zest.
8) Add the pecorino cheese.
9) Add the lime juice & season to taste.
10) Add the gnocchi to the sauce and stir until everything is nicely coated.
Serve with some finely sliced spring onions.
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