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Pea and ricotta gnocchi bowl


Serves: 2
timePrep time: 15 mins
timeTotal time:
Pea and ricotta gnocchi bowl
Recipe photograph by Rob Streeter

Pea and ricotta gnocchi bowl

This vegetarian gnocchi bowl is full of fresh, spring flavours and ready in just 15 minutes!

Serves: 2
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
483Kcal
Fat
19gr
Saturates
4gr
Carbs
53gr
Sugars
6gr
Fibre
12gr
Protein
18gr
Salt
0.7gr

Sophie Godwin

Sophie Godwin

Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes
Sophie Godwin

Sophie Godwin

Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes

Ingredients

  • 1 tbsp extra-virgin olive oil, plus a drizzle
  • 2 garlic cloves, sliced
  • 250g fresh gnocchi
  • 100g spring greens or kale, thinly sliced
  • 250ml vegetable stock
  • 250g frozen peas
  • zest and juice of ½ lemon
  • 4 tbsp ricotta, light soft cheese or soft goats' cheese
  • 20g toasted hazelnuts, roughly chopped, or pine nuts
  • a pinch of chilli flakes (optional)

Step by step

  1. Heat the oil in a deep frying pan or wok. Add the garlic, cook for 1 minute until golden, then tip in the gnocchi and spring greens or kale. Stir to coat in the garlicky oil, then pour in the stock.
  2. Once the stock is bubbling, cover the pan, and cook the gnocchi and greens for 2 minutes. Stir in the peas and half the lemon zest. Cook for a further minute or so, until the peas are warmed through. Season to taste with salt, pepper and lemon juice.
  3. Ladle the braised greens and gnocchi into 2 bowls. Top with the ricotta, remaining lemon zest, toasted hazelnuts and chilli flakes. Drizzle over a little extra olive oil to serve.

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