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Donal Skehan
Mint & Pea Pesto Gnocchi Limone | DonalSkehan.com
  • spring

Mint & Pea Pesto Gnocchi Limone

April 29

This dish exemplifies the beauty of seasonal cooking and around this time of year you could also add fresh asparagus to bump up the vegetable content.

  • serves Serves 4
  • time 30mins

Method

  1. 1. Blitz all of the ingredients for the pesto together in a blender until you have a chunky paste and set aside.
  2. 2. Bring a large pot of water to the boil and cook the gnocchi according to the packet instructions.
  3. 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. 4. Simmer for a few minutes to thicken then add the cooked gnocchi and toss in the sauce.
  5. 5. Warm the pesto in a separate pan over a medium high heat with a little of the gnocchi cooking water until hot.
  6. 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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Ingredients

9oz gnocchi

1/2 stick butter

7oz double cream

large handful of Parmesan, finely grated

Zest and juice of 1 lemon

 

For the pesto:

4.5oz frozen peas, thawed 

40g mint, leaves roughly chopped, plus extra to serve

handful blanched almonds, toasted

handful Parmesan, plus extra to serve

½ garlic clove, grated

Zest of 1 lemon

3.5fl oz olive oil

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

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