Serves 3-4
Prep time: 10 minutes. Cook time: 30 minutes
A little butter, for greasing
800g gnocchi
300g frozen peas
3 garlic cloves, crushed
A bunch of mint, leaves picked and chopped
300g crème fraîche
Salt and freshly ground black pepper
A good grating of parmesan
1 Preheat the oven to 200C/Gas 6. Lightly butter the inside of a 2-litre ovenproof dish.
2 Bring a large pan of water to the boil. Working quickly, add the gnocchi and peas. Bring the water back to the boil and simmer for 3 minutes, until the gnocchi are bobbing on the surface. Drain straightaway. Return the gnocchi and peas to the saucepan and stir through the crushed garlic and mint. Add the crème fraîche. Mix until all the ingredients are evenly distributed and then season well with black pepper and a little salt.
3 Transfer the contents of the pan to the greased dish, level the surface, scatter with parmesan and cook, covered, in the preheated oven for 20-25 minutes, until the gnocchi have puffed a little. Serve straight from the oven.
Recipes extracted from Take One Veg by Georgina Fuggle, published by Kyle Books. Buy from the Times Bookshop for £13.99 (RRP £15.99), free p&p, on 0845 2712134; timesbooks.co.uk