Green Isle Garden Pea Gnocci with Spinach

Products Used

Garden Peas

Creamy pea gnocchi with basil

Stir through our sweet Garden Peas and Spinach in this creamy, vegan friendly gnocchi recipe with fresh basil for a quick and tasty way to help you get your five a day. This dish can be whipped up in just thirty minutes, making it the perfect comforting dish to enjoy after a long day at work or school.

Ingredients

3 tablespoons olive oil

4 spring onions, thinly sliced

1 medium leek, thinly sliced

2 garlic cloves, crushed

Zest and juice of ½ a lemon

1 medium leek, thinly sliced

100 grams Green Isle Frozen Spinach

1 tablespoon white miso

50 ml vegan oat cream

500 grams good quality gnocchi

150 grams Green Isle Garden Peas

Fresh chives, finely chopped

Salt and freshly ground black pepper

Method:  

  1. Bring a large saucepan of water to a boil.
  2. Heat the oil in a medium frying pan over a medium heat and add the spring onions, leek and garlic; cook, stirring often, until garlic is tender and translucent, 3 to 4 minutes. Stir in lemon zest; let sizzle, undisturbed, for a few seconds. Remove from heat.
  3. Add a pinch of salt to the boiling water then add the spinach and cook for about 1 minute, until defrosted. Remove the spinach from the water and leave it to drain completely. Bring the cooking water in the saucepan back to a boil.
  4. Add the spinach, spring onion and leek mixture, miso, salt, and 50 ml of the cooking water to a blender along with the vegan cream. Blitz until the mixture is very smooth and has a thick cream-like consistency, which should take about 45 seconds. Set aside.
  5. Add the gnocchi to the water still in the saucepan, and cook according to the package directions. Add the peas during the final 3 minutes of cooking time. Drain, reserving the pasta water. Return the gnocchi and peas to the dry pan and add the pureed vegetable mixture, tossing together to combine and adding the reserved cooking water as needed, until the sauce is nice and creamy. Season to taste and divide the gnocchi between 4 bowls. Garnish with chives.

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