Gnocchi with leeks and peas

Method

1. Trim, halve and slice the leek and wash it well. Crush the garlic, pick the mint, and zest and juice the lemon.
2. Warm 1 tablespoon of the oil in a large frying pan over a medium heat. Cook the leek with a pinch of salt for 6 to 8 minutes until soft, then add the garlic for 1 minute. Tip onto a plate.
3. Put the remaining oil in the pan over a medium-high heat and add the gnocchi in a single layer. Fry for 6 to 8 minutes, turning, until golden and crisp on the outside.
4. Return the leeks to the pan with the peas and 3 tablespoons of water. Cook for 2 minutes until the peas are hot.
5. Stir in the vegan pesto, lemon zest and half the juice, and season well with salt and pepper.
6. Have a taste, then squeeze in more lemon if it needs it.
7. Scatter the mint over and serve.

Tip Fry the gnocchi straight from the pack, without boiling them first. If they will not fit in a single layer, fry in two batches.

Photo made with AI.

From Nosha · nosha.app