Pea Gnocchi with Vegetable Stew

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For the pea gnocchi

300g Potatoes

100g fresh shelled peas

1 large handful of mint leaves

2tbsp plain flour

 

(1). Put the potatoes (still in their skins) in a pan of cold water, bring to the boil and cook for 10-15 minutes until tender. Drain, mash until smooth and set aside to cool.

(2). Meanwhile, put the peas in a small pan of boiling water and cook for 4-5 minutes until tender. Drain, transfer to a food process or blender and purée until smooth.

(3). Finely chop the mint and put in a large bowl with the flour, mash and pea purée. Mix well and season with freshly ground black pepper. Divide the mixture into 2 or 3 pieces and roll on a lightly floured surface into sausages about 2.5cm in diameter. Cut into 3cm pieces, pressing each one lightly with the back of a fork or roll on a gnocchi board..

For vegetable stew –

50g borlotti beans, home cooked or good quality tinned
50g cannellini beans, home cooked or good quality tinned

1 handful, fresh or frozen, peas

1  red pepper, deseeded and cheeks diced small

1 carrot, celery stick and onion, diced
50g diced pancetta
pinch chopped fresh rosemary leaves
pinch dried chilli flakes
olive oil
100ml vegetable stock
Salt to taste

(1), In a large pan, heat a glug of oil and cook the pancetta on a medium heat for five minutes stirring occasionally.
(2). Add the diced vegetables, pepper, peas and cook without colouring for five minutes.
(3). Add in the rosemary and the chilli and continue to cook for two minutes. Then add the beans  stir all together and cook for five minutes.
(4). Add the stock then stir and allow to simmer for fifteen minutes stirring every few minutes.
(5). Cook the pea gnocchi in a pan of salted boiling water till al dente.
(6). Once the gnocchi is cooked add to the beans then stir together for two minutes then season before serving.

 

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