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Fried gnocchi with peas, mint, feta & chilli

Fried gnocchi with peas, mint, feta & chilli

Elly Curshen gently crushes the peas before mixing them with everything to help them to grip the gnocchi instead of falling to the bottom of the bowl.

4.5 out of 5 stars(2) Rate this recipe
  • Serves4
  • CourseLunch
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 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 when made using specific products in recipe


1,698kJ/ 405kcals



Saturated Fat












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