Gnocchi with peas

Gnocchi – where have you been all our lives? So much easier than we anticipated!

Wine suggestion: We tried a delicious Langhe Nebbiolo by Luigi Pira from Piedmont in Italy which had a great balance between light weight, depth of flavour, dancing acidity and a characterful earthiness. Gnocchi is refined and elegant but also earthy and rustic and the food-wine combo matched really well.

Gnocchi – serves 4

• 2 large floury potatoes
• 50g ricotta cheese
• 90g plain flour
• 1 egg, beaten
• 1 thyme sprig, leaves only
• sea salt and freshly ground white pepper
• Grated Parmesan – to serve

For the Sauce: 

• olive oil
• black pepper
• 150g frozen peas, defrosted
• butter
• 1 thyme sprig, leaves only
• zest of 1 lemon

Preheat the oven to 200°C/Gas 6.

Bake the potatoes for 1-1¼ hours until tender. While the potatoes are still warm, remove the flesh from the skin and mash until…