|250 g||frozen peas|
|100 g||Parmesan cheese (grated and divided)|
|1||lemon (zest and juice)|
|2 tbsp||olive oil|
|2 tbsp||butter (divided)|
|200 ml||chicken broth|
|½ tsp||red chili flakes|
Langhe Chardonnay, DOC
A silky and full-bodied white wine, finely crisp and with notes of tropical fruit.
Finely chop garlic and chiffonade mint leaves. Zest lemon and squeeze the juice.
Heat olive oil and half of the butter in a frying pan over medium-high heat and fry the gnocchi until crispy, approx. 5 min.
In a large bowl, defrost peas in boiling water for approx. 2 min., then drain and roughly mash with a potato masher.
Add chopped garlic to gnocchi in the frying pan and sauté for approx. 2 min. Add the chicken broth and the mashed peas, mix well, and leave to simmer for approx. 3 min.
Add some of the Parmesan to the pan, stir, and reduce the heat. Add remaining butter, lemon juice, and lemon zest, and adjust seasoning with salt, pepper, and red chili flakes. Sprinkle with fresh mint and serve with the remaining Parmesan. Enjoy!