Gnocchi with Broad Beans Bacon and Pea Pesto

photo

This is the time of year when my food photostream turns green , peas and beans.

Pea Pesto so deliciously sweet you think you must have added some sugar, add a dash of goats cheese,  lemon and mint to the recipe below and it’s lovely on some toasted french beans.

Here it add some extra green zing as a vegetable pesto. Topped here with some foraged tri-corned garlic but some purple chive or garlic flowers would be lovely too.

Gnocchi with Broad Beans Bacon and Pea Pesto

200g of potato gnocchi (recipe below)
2 rashers of thick cut smoked bacon
200g of broad beans
2tbsp of greek yoghurt
200g Pea Pesto (recipe below)

  1. Cook the gnocchi til soft add the broad beans for the last few minutes (fresh will take double the length of frozen)
  2. Fry the bacon til crispy, stir in the broad beans.
  3. Add the cooked gnocchi and quickly stir in the pesto and yoghurt
  4. Taste and season with extra black pepper
If you want to make this vegetarian skip the bacon and add some crumbled goats cheese to the pesto.

Pea Pesto
200g of peas
1 clove of garlic finely chopped
3 tbsp of extra virgin olive oil
Pinch of salt and pepper

  1. Puree together the peas, garlic , oil
  2. Taste and season with salt and pepper

Gnocchi

Makes enough for 4 people ( so you can freeze half for the above recipe)

1kg of potatoes
400g of flour ( but you may not need it all)
1 egg
Pinch of salt

  1. Peel the potatoes, cut into quarter a place in a pan of boiling salted water.
  2. Simmer until the potatoes are softened.
  3. Mash until fine , or use a food processor or ricer
  4. Add the egg salt and slowly add the flour.
  5. You want a bread dough texture but depending on the wetness of potatoes you may not need all the flour.
  6. Remove a golf ball size of dough, roll into a sausage shape on a lightly floured surface.
  7. Cut into 1.5cm sized pieces with a fork roll it over.
  8. Place well spaced on a tray or baking sheet before cooking

Cooking 

  1. You can cook the gnocchi immediately by cooking it in boiling salted water until the gnocchi rise to the top . This usually takes just a few minutes
  2. To freeze place on a baking tray and place in the freezer, once frozen they can be placed in a freezer bag and will keep for months and can be cooked as above straight from frozen.
Homemade Cheese , Homegrown Salad dressed with Rape Seed Oil and  Blackberry Vinegar
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8 Responses to Gnocchi with Broad Beans Bacon and Pea Pesto

  1. Vanesther says:

    These dishes look beautiful and I bet they taste just as good as they look!

  2. Fantastic, you have really caught Summer with these dishes. Great way to use lettuce, it tastes superb when cooked. Amazing more people dont use it this way.
    Great post.

  3. Kathy says:

    This looks delicious Becky. I was going to make a pea and bean risotto but am now going to swap and give this a go. Last time I tried to make gnocchi it was a disaster, accidentally used self raising flour – will be more careful this time!

  4. Chez Foti says:

    This looks so gorgeous….want to make NOW! I’ve never made my own gnocchi so must give it a go. Thanks, Louisa

  5. Mia Dennis says:

    This Gnocchi with Broad Beans Bacon and Pea Pesto looks absolutely gorgey! It looks perfect for summer but I can eat this regardless the season or weather. I was thinking about what to prepare for dinner this weekend, I guess I know now. Cheers!

  6. 3rdwiki says:

    3rdwiki said
    Your comment is awaiting moderation.
    July 14, 2012 at 12:22 pm
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  7. I have never thought about how gnochis are made, but looks really easy!

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