- 500g Ricotta cheese
- 150g Fresh parmesan
- 1 x Egg, lightly beaten
- 150g Plain flour
- Continental parsley
- Fresh basil leaves
- Fresh mint leaves
- Cooked peas
- Extra virgin olive oil
Break up your ricotta cheese into a mixing bowl.
Add 150g fresh parmesan, your egg adn 150g plain flour.
Add a pinch of finely chopped parsley and gently mix together with your hands, just like a dough.
Cut the dough into four logs, and dust with flour and roll out till the logs are roughly 35mm in diameter.
Now cut your logs into bite size pieces of gnocchi and pop them into boiling water that has been well seasoned with salt.
While your gnocchi is cooking heat a pan with 150g of butter and mint leaves, and a bout a cup of cooked peas.
Once your gnocchi floats on the surface, it is done.
Drain your gnocchi and add it to the pan and gently toss through.
Add salt and pepper, and drizzle with extra virgin olive oil and grate a litte fresh parmesan over the top and toss through gently and serve!