Gnocchi with peas and cheese
Simple Too, p. 130
If what makes a dish comforting is to do with texture, then this – pillowy gnocchi, slow-cooked peas and creamy stracciatella – is one-pan comfort at the ready. It’s a real family favourite, with or without the Urfa chilli (which does more to bring colour and smoky flavour to the dish, rather than heat). Don’t worry if you don’t have stracciatella: burrata – or soft mozzarella – also hits the spot.
Ingredients
- 60ml olive oil
- 25g unsalted butter
- 4–5 oregano sprigs
- 1 large banana shallot, thinly sliced (100g)
- 4 garlic cloves, thinly sliced
- 1 lemon, zest thinly shaved to get 6 strips, wedges to serve
- 400g frozen peas (no need to defrost)
- 1 tsp urfa chilli flakes, plus extra to serve
- 150ml chicken or vegetable stock
- 450g pack of fresh potato gnocchi (we like dell'ugo)
- 125g stracciatella (or burrata or mozzarella)
- 25g parmesan, finely grated
- Fine sea salt
Capture the full recipe from the book
Open Simple Too at page 130 and take a picture with the CookCook app. The ingredients and steps will show up in the app, ready to cook from.
Download in de App Store