Broad Bean & Chive Gnocchi

From the Cookbook

Pastry Free

Serves 4

Veggie

People seem a little fearful of gnocchi, and the idea of making your own can understandably be intimidating. But since so many Italians buy theirs ready-made from the supermarket, we see no shame in following suit. This recipe features all kinds of textures and the munchiness of the whole broad beans against the creaminess of the whizzed-up ones is a real treat.

Serves:

Ingredients

500g pack ready-made potato gnocchi
400g broad beans, fresh or canned and drained
½ small bunch of chives, snipped
½ small bunch of flat leaf parsley, finely chopped
100ml crème fraiche
Grated zest and juice of 1 unwaxed lemon
100g Parmesan cheese, grated
Salt and freshly ground black pepper

Method

1
Bring a large saucepan of salted water to the boil. Add the gnocchi and cook according to the pack instructions.
2
Add half the broad beans to a food processor along with a handful of herbs (reserving the remainder for adding later), the crème fraiche, lemon juice and a splash of the gnocchi cooking water. Blitz until smooth.
3
Drain the gnocchi and return it to the pan. Stir the broad bean sauce through, then add the remaining whole broad beans and herbs and season with salt and pepper.
4
Divide the gnocchi between 4 warmed bowls and sprinkle the lemon zest and Parmesan over the top.

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