For the pea gnocchi
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
100ml vegetable stock
Salt to taste