Parmesan Gnocchi & Smashed Peas

• Gnocchi(500 g)
• Peas(300 g)
• Parmesan(80 g)
• Garlic(2 cloves)
• Lemon(1)
• Olive oil(1 tbsp)
• Butter(30 g)
• Vegetable Broth(450 ml)
• Salt(½ tsp)
• Black pepper(½ tsp)

Method

1. 1

   Finely grate {Parmesan}, finely chop {Garlic}, and zest half of {Lemon}. Cut the zested {Lemon} into wedges for serving.

   ~8 min

2. 2

   Heat {Olive oil} and {Butter} in a large deep frying pan over medium heat. Add {Garlic} and cook for 1 minute until fragrant.

   ~2 min

3. 3

   Add {Gnocchi}, {Peas}, {Vegetable Stock}, {Salt}, and {Black pepper}. Bring to a gentle bubble, then simmer for 8–10 minutes, stirring often, until the gnocchi are tender and the stock has reduced to a glossy coating.

   ~10 min

4. 4

   Use the back of a spoon to lightly crush some of the {Peas} in the pan. Stir in most of the {Parmesan} and the {Lemon} zest until the sauce turns silky and clings to the gnocchi.

   ~3 min

5. 5

   Serve in shallow bowls with the remaining {Parmesan} scattered over and {Lemon} wedges on the side for squeezing.

   ~2 min