Ricotta Gnocchi

600gm ricotta

60gm parmesan cheese

1 yolk

Pinch sea salt

200gm flour (plus extra)

Place all ingredients into a bowl except for flour and bring together thoroughly. Add in your flour and using the method showed in the reel bring together. Once that’s achieved, create a small rectangle block and split into three. Roll out your gnocchi logs over some flour and roll out until you have a thumb depth. Using a scraper or knife, chop your gnocchi into pieces. Heavily flour and scrape gnocchi through it. Leave on tray until ready to cook.

Broadbean, Pea & Mint Sauce

7 broadbeans (whole)

4 garlic cloves (roughly chopped)

80ml white wine

1 cup peas

10 mint leaves (plus one whole sprig, and extra for garnish)

Spinach (handful)

Squeeze of lemon

Knob of butter

Sea salt to taste

Olive oil

1. Prep your broadbeans and par boil to help remove your pods (remember to remove two skins)

2. In pan add oil and sweat garlic for two minutes on medium heat. Add your white wine and a whole sprig of mint and reduce to half. Add in your broadbeans and reduce your liquid until nearly all gone. Add your peas and let cook until bright green (30-45 seconds).

3. Take off heat, remove mint sprig and add butter, lemon juice, spinach and mint leaves and blitz in food processor. Finish with sea salt to taste.

To finish…

Place a pot of water on the boil, and salt. Once boil is hit, add in your gnocchi and once your gnocchi bounces to the top it will be ready to remove. Pop pan on low heat and add your sauce, before adding in your gnocchi with a dash of pasta water. Bring altogether on low heat for 30 seconds and then keep mixing together once off heat. Spoon onto plates and finish with grated salata ricotta (use feta if salata ricotta is hard to source) and small mint leaves.