This is a really rustic dish so don’t worry about it looking perfect. The fork marks in the gnocchi help the sauce cling beautifully
- 500g King Edward potatoes, peeled and halved
- 1 small egg, lightly beaten
- 200g plain flour
- 200g frozen peas,
- 1 x 160g bag baby spinach
- 30g unsalted butter
- 1 lemon, zest and juice
- Heat the oven to 190°C/170°C fan/Gas 5. Steam the potatoes over a pan of boiling water for about 20 minutes or until tender then lay them in a tray and bake for 5 minutes. This will remove the extra moisture from the potatoes.
- Mash the potatoes using a potato ricer or pass them through a sieve. Add the egg, flour and 1 tsp salt and mix. Turn out on to a lightly floured surface and knead until smooth, adding a little extra flour if the dough is too sticky.
- Divide the dough into 4 portions. Roll each piece into a cylinder about 1 ½ cm thick then cut them into 2cm pieces (be sure to dust the dough with flour often to stop it from sticking). Using the back of a fork, make a dent in each 2cm piece.
- Place the gnocchi in a large pan of boiling water and simmer for about 2 minutes until they start to float. Drain and leave to dry for 2 minutes.
- Meanwhile, blanch the peas in a pan of boiling water and drain.
- Heat the butter in a large frying pan until foaming and slightly colouring then stir in the spinach and cook for 2 minutes until wilted. Add the gnocchi with the peas and lemon zest and juice and sauté for another minute. Season to taste and serve.
Per serving: calories 390(20%), sugar 3.1g (3.4%), fat 9.6g (13.7%), saturates 4.8g (24%), salt 0.2g (3.3%) of your guideline daily amount
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