Creamy Pea & Spinach Gnocchi With Pine Nuts

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a high heat

Once hot, add your gnocchi with a pinch of salt and cook for an initial 5-6 min or until beginning to crisp

Tip: Don't stir too often as this will prevent the gnocchi from crisping!

Meanwhile, strip your mint leaves from the stems, discard the stems

Add half your blanched peas and half your pine nuts (you'll use the rest later!) to a food processor with your creamy single soy and mint leaves

Blitz until smooth – this is your creamy pea & mint sauce

Cut your lemon[s] in half

Once the gnocchi is beginning to crisp, add your roasted garlic paste to the pan with a pinch of salt and cook for 1 min further or until fragrant

Once fragrant, add the creamy pea & mint sauce to the pan with your vegetable stock mix and give everything a good mix up

Wash your spinach and add it to the pan with the remaining blanched peas and the juice of half the lemon[s]

Season with a grind of black pepper and cook for a final 2-3 min or until the sauce has slightly thickened – this is your creamy pea & spinach gnocchi

Cut the remaining lemon into 1 wedge per person

Wash your salad and pat dry with kitchen paper