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Ingredients
- Large pinch of sea salt
- 1 tbsp vegetable oil
- 1 small brown onion, finely diced
- 1 garlic clove, crushed
- 250ml chicken stock
- 250g fresh gnocchi
- 1 tbsp crème fraîche
- 70g frozen peas
- Zest and juice of half a lemon
- 40g pecorino cheese, grated
- Mint leaves to garnish
- Bring a large pot of water to a simmer and season well with sea salt.
- Heat a large frying pan and add the vegetable oil. Add the onion and garlic and sweat off for 2-3 minutes on a medium heat, then add the chicken stock.
- While the stock is gently reducing, add the fresh gnocchi to the simmering pot of water and blanch for 2 minutes, then remove.
- When the stock has reduced by about half, lower the heat and stir through the crème fraîche. Add the frozen peas and blanched gnocchi and stir through the mix for 2-3 minutes, then take off the heat and season with the lemon zest, lemon juice and some sea salt if needed.
- Spoon into bowls then finish with the grated pecorino cheese and mint leaves.
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