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Fried gnocchi with peas, mint, feta & chilli
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500g pack Essential Gnocchi
180g pack popped petits pois (or 200g frozen petits pois)
3 tbsp extra virgin olive oil, plus extra if needed
100g No.1 Greek Barrel-Aged Feta PDO
10g mint, leaves only
1 red chilli, very finely sliced (deseeded, if preferred)
1. Cook the gnocchi according to pack instructions, then drain carefully (reserving all the water) and spread out to dry on a clean cloth.
2. Bring the pan of reserved cooking water back to the boil and cook the petits pois according to pack instructions. Immediately drain in a sieve, keeping some of the water, and briefly run under cold water to stop them cooking and preserve their colour. Put the cooked petits pois in a serving bowl and add 1 tbsp oil. Using a potato masher or the end of a rolling pin, lightly crush them, leaving some whole. Season and mix well.
3. Heat 1 tbsp oil in a large frying pan over a high heat. Add the gnocchi to the hot oil one by one, to avoid them sticking together. Fry them for about 5 minutes, shaking the pan regularly, until golden all over. You may need to do this in 2 batches to avoid overcrowding the pan. Add a little more oil to the pan between batches, if needed.
4. Add the fried gnocchi to the peas in the serving bowl and toss to combine, adding a little of the reserved cooking water to loosen if needed. Crumble the feta over the top and garnish with the mint leaves, chilli, remaining 1 tbsp oil, sea salt flakes and freshly ground black pepper. Serve immediately.
Cook’s tip Once cool, cover and put the leftovers in the fridge. I mixed the leftovers with some beaten egg and made a mini frittata with it – delicious! If making the frittata, keep the mix for up to 1 day.
Typical values per serving: