Swamp gnocchi with spinach and peas
Gnocchi in green spinach, pea and basil sauce with sunflower seeds.
Active time25 min
Cooking5 min
Total30 min
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Ingredients
- 30 g fresh basil
- 1 unwaxed lemon
- 500 g potato gnocchi
- 250 g baby spinach
- 75 ml single cream
- 30 g grated Pecorino Romano
- 60 ml water
- 20 g hulled sunflower seeds
- 1 g fine salt
- 150 g frozen peas
Preparation
Wash spinach, basil and lemon. Boil peas for 3 minutes and steam spinach for 1 minute. Drain, rinse to cool and squeeze excess water from spinach. Cut off the required piece of lemon, grate its zest and squeeze it.
Use for the recipe: a quarter of an unwaxed lemon (prepare 1 unwaxed lemon).
30 g fresh basila quarter of an unwaxed lemon250 g baby spinach150 g frozen peas- saucepan
- colander
- grater
- mixing bowl
- steamer basket
- knife
- chopping board
Crush seeds in a blender. Add half the peas and spinach, basil, zest, juice, cream and Pecorino. Blend into a green sauce and add salt.
75 ml single cream30 g grated Pecorino Romano20 g hulled sunflower seeds1 g fine salt- blender
- spoon
Cook gnocchi according to the pack. Reserve 60 ml cooking water and drain. Mix gnocchi with sauce and reserved water. Stir in the remaining vegetables and gently heat through.
500 g potato gnocchi60 ml water- saucepan
- colander
- spoon
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration