A great different to gnocchi could be dried pasta, particularly linguine – you’d want about 400g.
Serves 4
peas 300g, contemporary or frozen
garlic 1 clove, sliced
parsley 1 bunch, chopped
additional virgin olive oil
vegetable inventory 200ml
salt and pepper
potato gnocchi 700g
parmigiano reggiano 100g
ricotta salata 150g, or pecorino romano
Sauté the peas, garlic and parsley in a pan with some olive oil for two minutes. Add some vegetable inventory, and season with salt and pepper.
Put the pea combination in a blender with the remainder of the vegetable inventory and mix right into a purée.
Boil the gnocchi in salted boiling water for two minutes or till they arrive as much as the floor. Drain and blend within the pea purée and parmigiano reggiano.
Divide into 4 parts and end with freshly grated ricotta salata.
Masha Rener is head chef at Lina Shops, London W1
