3 large potatoes, unpeeled and cooked (preferably waxy ones)
approx. 250ml frozen garden peas
handful of fresh mint
1 tbsp of potato flour (starch)
freshly ground black pepper
parmesan shavings and some melted butter to serve
Peel cooked potatoes while they still warm and mash using a potato ricer until nice and smooth. You can use masher but you have to make sure that potatoes are mashed thoroughly to as smooth texture as possible.
Boil the peas in salted water until tender, drain and place in bowl with freezing cold water – it will stop peas from further cooking and it will keep the nice colour. Drain after few minutes, place in food processor together with the mint and smooth into a paste.
Mix the peas paste with mashed potatoes with your hands in big bowl, and then just push it a little bit until it is in an even layer. Next using your finger draw a cross on potatoes with peas and take one quarter out (put it somewhere on the top of the remaining potatoes). Fill this empty quarter of the bowl with a plain flour. Add the potato starch, egg, salt and pepper and mix thoroughly with your hands. Place on a floured surface.
Form firm potato dough into about 2cm thick roll (looking like big sausage) and cut off piece by piece, about 1.5cm long. Place on the chopping board sprinkled with some flour and boil the water with some salt in a big pan.
When water is bubbling add 10-12 gnocchi, wait until they rise to the surface, cook further for 2-3 minutes and drain with a slotted spoon.
Serve with some melted butter, fresh mint and parmesan shavings.