Pea and Edamame Gnocchi
This recipe can be adapted to be vegan with egg free gnocchi & vegan cheese.
150g Edamame beans
1 tbsp Parmesan cheese (or vegan alternative)
3 Cloves of garlic
Chopped mint leaves
60ml of vegetable stock
75g of grated Parmesan cheese, flattened and baked at 180c until golden.
In a small bowl combine 60g of soft butter, 2 minced garlic cloves , 1/2 cup of parsley, 1 tbsp thyme, 1 1/2 tbsp parmesan and a sprinkle of salt. Slice ciabatta into 2cm bread slices and spread mixture onto ciabatta. Bake for 20 minutes at 180c
Basil leaves fried in oil until crisp for garnish!
Fill a large bowl with ice cubes and water and set aside.
Bring a large pot of water to a boil.
Remove the tomato eye and cut an X in the bottom of each tomato with a knife.
Place prepared tomatoes in the pot of boiling water and cook until the skins begin to peel off, 10 to 20 seconds.
Transfer tomatoes to the bowl of ice water and allow to cool for 2 to 3 minutes. When cool enough to handle, peel the skin off each tomato.
Cut each tomato in half crosswise and remove and discard the seeds; sit them on kitchen paper to remove excess water. Finely dice the flesh. Put to one side.
In the same boiling hot water, blanch 3/4 of your peas and 3/4 of your edamame beans for 20 seconds.
In a frying pan heat up your sunflower oil & butter and sauté your garlic cloves. Add in your peas and edamame beans and coat in the oil, butter and garlic. Remove from heat.
Add everything from the frying pan and the mint leaves into a blender. Blend together into a puree, season with salt & pepper. Put to one side.
Cut your aubergine into small chunks and roast with a drizzle of maple syrup and a touch of oil. Put in the oven for 5-10 minutes (keep an eye on it!)
Poach gnocchi in a pan of lightly salted water for 2-4 minutes. Cooked gnocchi will float to the top.
Whilst you’re waiting for your gnocchi to cook, add a knob of butter, olive oil 1 tbsp of parmesan and sauté the remainder 1/4 peas and 1/4 edamame for 2-3 minutes.
Add your cooked gnocchi to the pan alongside the vegetable stock and simmer for 1 minute. Season to taste.
Arrange your puree onto a plate and top with your gnocchi and roasted maple aubergines, garnish with your tomatoes, top with basil & chive oil and sprinkle over pine nuts!