Gnocchi with Peppers, Peas and Ricotta
500 g, peeled and cut into chunks
Plain White Flour
1 pinch, and black pepper, freshly ground
Calorie controlled cooking spray
1 medium, thinly sliced
150 g, (from a jar, packed in brine)
Petits Pois, boiled
80 g, crumbled
1 teaspoons, level
- Cook the potatoes in boiling, lightly salted water for 15-20 minutes, then drain thoroughly. Mash well to give as smooth a texture as possible – lumps would be noticeable in the finished gnocchi.
- Season the potatoes with plenty of salt and black pepper. Add the flour and use your hands to bring the mixture together to make a firm dough. Knead gently for 2-3 minutes, then roll into sausage shapes about 1cm thick. Cut into lengths of about 2.5cm and use a fork to gently press a pattern into each one.
- Bring a large pan of water to simmering point. Add the gnocchi in batches and cook gently for 1-2 minutes, until they rise to the surface. Whilst the gnocchi are cooking, heat a frying pan and mist with low fat cooking spray. Gently fry the spring onions for 3-4 minutes, then add the peppers and peas, cooking over a low heat for 1-2 minutes.
- Spoon the gnocchi into warmed bowls, draining it well. Share the vegetables between the bowls and sprinkle with the ricotta cheese, basil and extra black pepper.