Mint & Pea Pesto Gnocchi Limone

Mint & Pea Pesto Gnocchi Limone. Photo: Donal Skehan

Donal Skehan

Serves: 4

Time: 30 minutes

Ingredients

  • 250g gnocchi
  • 50g butter
  • 200ml double cream
  • 50g Parmesan, finely grated
  • Zest and juice of 1 lemon

For the pesto:

  • 125g frozen peas, thawed
  • 40g mint, leaves roughly chopped, plus extra to serve
  • 75g blanched almonds, toasted
  • 80g Parmesan, plus extra to serve
  • ½ garlic clove, grated
  • Zest of 1 lemon
  • 100ml olive oil

Method

1. Blitz all of the ingredients for the pesto together in a blender until you have a chunky paste and set aside.

2. Bring a large pot of water to the boil and cook the gnocchi according to the packet instructions.

3. Add the butter to a frying pan over a medium heat and let it melt before adding the double cream, Parmesan, lemon zest and juice.

4. Simmer for a few minutes to thicken then add the cooked gnocchi and toss in the sauce.

5. Warm the pesto in a separate pan over a medium-high heat with a little of the gnocchi cooking water until hot.

6. Serve the gnocchi into bowls for serving and drizzle with the pesto. Garnish with mint leaves and a bit more Parmesan.

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