Pasta Kit - Ricotta Gnocchi with Pea & Mint Puree
Ricotta Gnocchi
with Pea & Mint Puree
You’ve made an excellent decision for dinner this evening, please see below for cooking instructions.
Please keep gnocchi and sauce refrigerated until ready to enjoy.
Enjoy fresh pasta within 2 days. Sauce can be frozen up to 2 months.
Bring a large saucepan of water to a boil. Salt the water (around ½tbsp per 4 cups). This adds depth of flavor to your pasta as it’s cooking.
Cook the pasta in the boiling water for 3-4 minutes. Stir regularly to prevent sticking. The gnocchi will float to the top when they’re ready but try one first to make sure it is your perfect texture before removing.
While the pasta cooks, add your Pea & Mint Puree to a sauce pan and turn to medium heat. Add 1 tbsp of pasta water, stirring gently. Gently heat until lightly simmering and then turn the heat to low.
Lift the pasta out of the water and transfer to the sauce. Toss gently to coat. Add another tbsp of pasta water for taste and consistency. Simmer slightly. Turn off the heat and add in your creme fraiche. Gently spread into the gnocchi with the sauce. You want the sauce to be evenly coating each piece of gnocchi. Taste for seasoning.
Divide into serving bowls and sprinkle with parmigiano. Buon appetito!
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