Fried Gnocchi with Spring Vegetables

Cook Time 45 minutes

Serves 4

Ingredients

Water to boil vegetables

¾ cup frozen baby peas

1 bunch green asparagus, trimmed and cut into 2cm pieces

Juice and zest of ½ lemon

1 tbsp extra virgin olive oil

15g butter

500g potato gnocchi

3 tbsp crème fraîche or sour cream

¼ cup Parmesan, freshly grated

A handful of basil leaves, torn

Salt and pepper, to taste

To Serve

Italian chilli oil, to garnish (optional)

Method

Bring a small pot of water to the boil and blanch the peas and asparagus. Use a slotted spoon to remove. Reserve water. Blitz half of the peas and asparagus with lemon juice and zest and ½ a ladleful of reserved water.

Heat a large pan over medium-high heat with a little olive oil and butter. Add the gnocchi directly to the pan. Cook for 5 minutes, tossing occasionally, until golden brown and crispy on the outside. Add the pea puree and crème fraiche, and toss everything together. Now add the parmesan, reserved peas and asparagus, basil and a good crack of salt and pepper.

Serve and drizzle over a little chilli oil.