Ricotta Cheese Gnocchi with Buttered Peas & Mint



500g Fresh ricotta (cold)

150g Fresh grated Parmesan

1 Egg, beaten

150g Plain flour (sifted)

Pinch Salt

Pinch Pepper



“The Sauce”

50 grams butter

2 tab extra-virgin olive oil

2 cloves garlic crushed

1 cup fresh peas

¼ cup water

¼ cup picked mint leaves

½ cup picked basil leaves

1 cup roughly chopped parsley

¼ cup grated pecorino cheese



Mash the ricotta with a fork; add the egg, flour & Parmesan and chives.

Using a fork, then your hands, mix until dough forms, the mixture will be very soft, so be very gentle.

On a flour dusted bench

Roll into logs, the diameter of a 10cent piece, cut into 2 cm knobs.

To cook the gnocchi, gently place into salted boiling water; stir very gently with a wooden spoon, when they rise to the surface (approx 1 to 2 min) they are cooked


“The Sauce”

In a pan gently heat the butter and oil, add the garlic and stir for a few minutes until the garlic softens

Add the peas and water and turn up the heat until the peas are cooked and the water has evaporated

Add the herbs, gnocchi, salt and pepper to taste

Add the cooked gnocchi

Taste then season

And serve with fresh grated parmesan