Spring Pea, Mint & Ricotta Gnocchi

Pillowy ricotta gnocchi tossed in a bright green pea-and-mint sauce with lemony lift—fresh, light, and vividly spring-green on the plate.

Ingredients

• 1 cup (250g) whole-milk ricotta
• 1 large egg
• 1/2 cup (50g) finely grated parmesan
• 1 tsp lemon zest (from 1 lemon)
• 1/2 tsp kosher salt, plus more for boiling water
• Black pepper, to taste
• 1 cup (125g) all-purpose flour, plus extra for dusting
• 2 cups (300g) frozen peas
• 1 packed cup (30g) fresh mint leaves, plus extra for serving
• 1 packed cup (30g) baby spinach (for extra-green color)
• 2 tbsp extra-virgin olive oil, plus more to finish
• 1 small garlic clove, minced (or 1/2 clove if you want it very mild)
• 3 tbsp lemon juice (about 1 lemon)
• 1/3 cup (80ml) hot pasta cooking water (more as needed)
• Pinch of chili flakes (optional)

Method

• 1

  Step 1: Make the ricotta base

  In a medium bowl, mix ricotta, egg, parmesan, lemon zest, salt, and a few grinds of pepper until smooth and cohesive.

• 2

  Step 2: Form the gnocchi dough

  Sprinkle in the flour and fold gently just until you no longer see dry flour. The dough should be soft and slightly tacky but hold together. If it’s very sticky and unmanageable, add 1–2 tbsp flour (avoid overworking or the gnocchi will toughen).

• 3

  Step 3: Shape

  Dust a clean counter with flour. Turn out the dough and gently pat into a rectangle. Cut into 4 pieces. Roll each into a rope about 3/4-inch (2cm) thick, dusting lightly as needed. Cut into 3/4-inch (2cm) pillows. (Optional: roll over a fork for ridges—keep it light.)

• 4

  Step 4: Blanch peas for vivid green

  Bring a large pot of salted water to a boil. Add peas and boil 2 minutes (just until bright green). Scoop out with a slotted spoon into a blender (reserve the boiling water—don’t drain the pot).

• 5

  Step 5: Blend the bright green sauce

  To the blender with peas, add mint, spinach, olive oil, minced garlic, lemon juice, 1/3 cup hot cooking water, and a pinch of salt and pepper. Blend until very smooth and neon-green. If needed, add a splash more hot water to make it a silky, spoon-coating sauce.

• 6

  Step 6: Cook the gnocchi

  Return the pot to a steady boil. Working in 2 batches, drop in gnocchi and stir once gently so they don’t stick. Cook 2–3 minutes, or until they float and look slightly puffed. Scoop out with a slotted spoon directly into a large skillet or warm serving bowl.

• 7

  Step 7: Toss & gloss

  Pour the green sauce over the gnocchi. Toss gently to coat, adding 1–3 tbsp more hot cooking water if you want it looser and extra glossy. Taste and adjust with more salt, pepper, and a squeeze of lemon.

• 8

  Step 8: Serve bright

  Finish with a drizzle of olive oil, extra mint leaves, and a little parmesan. For maximum “bright green styling,” spoon a swoosh of sauce on each plate first, then pile gnocchi on top.

Tips

• **For the brightest green:** Don’t overcook the peas, and blend while they’re still hot. The spinach boosts the color without making it taste “spinachy.”
• **No blender?** Use a stick blender in a tall jug; blend longer for the smoothest, most vibrant sauce.
• **Make-ahead:** Shape gnocchi up to 2 hours ahead and keep on a floured tray, covered, in the fridge. Sauce is best fresh (mint darkens if it sits too long), but you can blend it 1 hour ahead and keep covered in the fridge; re-blend with a splash of hot water before tossing.
• **Lighter serving ideas:** Pair with a simple side salad dressed with lemon and olive oil, or add extra peas on top for texture and more springy green.

Nutrition (per serving, estimate)