I chose gnocchi because I needed a break from cold salads and peas are such a scrummy, under respected vegetable.
Peas are anti-oxidants, high in vitamin C and loads of other nutrients but low in fat. It’s also said that eating peas, which contain coumestrol, can help prevent stomach cancer.
This is such a tasty dish and quick and easy to prepare. Lightly boil your peas and chopped courgette/zucchini in salted water. Sieve but keep the water and use this water to boil your gnocchi in.
The sweetness of the peas infuses into the gnocchi as you cook. This works best if the ratio between water and pea isn’t too high.
Sieve and once again keep the water. Put the gnocchi to one side with the cooked peas and courgettes. To the water add half a cup of cream or coconut milk.
Bring to the boil and thicken a little if required with some corn flour.
With the sauce still on the stove and simmering gently, return the gnocchi and vegetables and stir back in gently until it’s all piping hot.
Garnish with water cress and enjoy!
1 Packet of fresh gnocchi
½ Cup peas
125 ml of single cream or coconut milk
Salt and pepper to taste