• Sarah Rainey

Easy peasy gnocchi

Pasta's been pretty hard to come by these past few months. So why not make your own, using frozen peas and whatever flour you have around the house?

If you can't get your hands on flour, try grinding oats or almonds into fine powder to make your own - everything is possible.

These little doughy pasta bites are deliciously filling, served with sweet peas, butter and parmesan.



Serves 4

Ingredients:

100g frozen peas

450g Maris Piper potatoes

200g plain flour

Method:

Peel and boil the potatoes and cook the peas. Allow them to cool before pushing the potatoes and three-quarters of the peas through a fine sieve, using the back of a spoon.

Sift in the flour and mix until it comes together into a dough.

Sprinkle a little flour on to a surface and roll the dough into a log. Do not knead; this will make your gnocchi rubbery. Slice the log into four, and roll each into a cylinder roughly the diameter of your thumb. Cut these into 2cm-thick pieces and roll in a little more flour.

Bring a pan of salted water to the boil and drop in the gnocchi, a batch at a time, to cook for 2 minutes. It’ll float to the surface when it’s done.

Serve hot, with the remainder of the peas and, if you want, olive oil and parmesan cheese.


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Content © Sarah Rainey

Photos © Clare Winfield, Alex Luck & Al Richardson

Styling © Emma Lahaye, Octavia Squire, Laurie Perry & Sarah Rainey

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