• 500g Ricotta cheese
  • 150g Fresh parmesan
  • 1 x Egg, lightly beaten
  • 150g Plain flour
  • 150g butter
  • Continental parsley
  • Fresh basil leaves
  • Fresh mint leaves
  • Cooked peas
  • Extra virgin olive oil
  • Salt
  • Pepper


  • Break up your ricotta cheese into a mixing bowl
  • Add 150g fresh parmesan, your egg and 150g of plain flour
  • Add a pinch of finely chopped parlsey and gently mix together with a spoon
  • Once mixed, bring it together with your hands, just like a dough
  • Cut the dough into four logs, and dust with flour and roll out till the logs are roughly 35mm in diameter
  • Now cut your logs into bite-size pieces of gnocchi, and pop them into boiling water that has been well seasoned with salt
  • While your gnocchi is cooking heat a pan with 150g of butter and add a handful of fresh basil and mint leaves, and about a cup of cooked peas
  • Once your gnocchi floats to the surface, it is done. Drain your gnocchi and add it to the pan and gently toss through
  • Add salt and pepper, and drizzle with extra virgin olive oil and grate a little fresh parmesan over the top and toss through gently and serve!


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