Nicola Millbank’s Ricotta, Spinach and Pecorino Gnocchi served in a pea and silky Butter sauce takes no time make and is a delicious pasta alternative.
For the gnocchi:
300g baby spinach, wilted in a pan and finely chopped
350g good quality fresh ricotta
150g plain flour
3 Clarence Court Old Cotswold Legbar eggs
80g grated pecorino
For the sauce:
50g salted butter
50g frozen peas, thawed
A handful of fresh pea shoots
Freshly cracked pepper
Place the spinach, ricotta, flour, eggs and pecorino in a large bowl. Mix until combined and a sticky dough forms.
On a well-floured surface, roll the gnocchi into a long sausage and using a knife cut into 2cm pieces. Press your knuckle into the centre of each piece to create a dimple.
Drop the gnocchi into a pan of salted boiling water and cook for 2-3 minutes or until they’ve risen to the surface.
Meanwhile, in a frying pan, melt the butter until it starts to foam and add the peas. When the gnocchi is cooked, using a slotted spoon, drain them from the water and into the frying pan, swirling the pan as you do. The small amount of residual starchy water will emulsify with the butter to create a silky sauce.
Spoon on the plate, top with fresh pea shoots and a sprinkle of black pepper.