• 300 g Vivaldi potatoes, peeled and diced
  • 100 g fresh shelled peas
  • A large handful of mint leaves
  • 2 tbsp plain flour
  • 25 g unsalted butter
  • 1 tbsp olive oil
  • A handful of fresh sage leaves
  • A few handfuls of baby leaf pea shoots


  1. 1

    Put the potatoes in a pan of cold water, bring to the boil and cook for 10-15 minutes until tender. Drain, mash until smooth and set aside to cool.

  2. 2

    Meanwhile, put the peas in a small pan of boiling water and cook for 4-5 minutes until tender. Drain, transfer to a food process or blender and purée until smooth.

  3. 3

    Finely chop the mint and put in a large bowl with the flour, mash and pea purée. Mix well and season with freshly ground black pepper. Divide the mixture into 2 or 3 pieces and roll on a lightly floured surface into sausages about 2.5cm in diameter. Cut into 3cm pieces, pressing each one lightly with the back of a fork.

  4. 4

    Bring a large shallow pan of water to the boil. Drop the gnocchi in (this can be done in batches) and cook for 2-3 minutes or until they rise to the surface. Remove from the pan with a slotted spoon and divide between serving plates.

  5. 5

    In a small frying pan, melt the butter with the oil, add the sage leaves and cook for 1-2 minutes until the sage is crisp. Pour over the gnocchi and serve topped with the pea shoots.

Nutritional Details

Each serving provides
  • Energy 678kj 162kcal 8%
  • Fat 8.4g 12%
  • Saturates 3.6g 18%
  • Sugars 1.1g 1%
  • Salt 0.0g 0%

% of the Reference Intakes

Typical values per 100g: Energy 536kj/128kcal

Each serving provides

13.4g carbohydrate 1.4g fibre 4.0g protein

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