11g fibreper serving
26g proteinper serving
Golden Gnocchi with Mushrooms and Pea Cream
Air-fried potato gnocchi and browned mushrooms over a warm pea and leek cream, with lemon to lift the buttery edges.
Ingredients
Serves 2- 400 gfresh potato gnocchi suitable for frying straight from the pack
- 250 gchestnut mushrooms, wiped clean and quartered
- 15 mlolive oil
- Fine salt, to taste
- Black pepper, to taste
- 120 gtrimmed leek, thinly sliced and washed
- 10 gbutter
- 200 gfrozen peas
- 150 mlwater, plus a little to loosen if needed
- 100 gricotta
- 15 mllemon juice
- 20 gParmesan, finely grated
Method
- Heat a 5–6 litre air fryer to 190°C for 3 minutes. Toss the uncooked gnocchi and mushrooms with the olive oil, a pinch of salt and black pepper. Use gnocchi labelled suitable for frying without boiling; this method is not for dried gnocchi.
- Put half the gnocchi and mushrooms in the basket in a loose shallow layer. Cook for 13–15 minutes, shaking twice, until the gnocchi have golden patches and tender centres and the mushroom edges have browned. Keep this first batch on a plate, then cook the second half in the same way. A smaller basket needs three batches, adding about 15 minutes.
- While the first batch cooks, melt the butter in a saucepan over a medium-low heat. Add the leek and a pinch of salt, cover and cook for 7–8 minutes, stirring twice, until soft and sweet without browning. If it starts to stick, add a spoonful of the measured water.
- Add the peas and the rest of the measured water. Bring to a simmer and cook for the full packet time, usually 3–5 minutes, until the peas are tender and hot throughout. Lift out two spoonfuls of peas and leek to keep some texture.
- Take the pan off the heat. Add the ricotta, lemon juice and half the Parmesan, then use a stick blender to make a thick, softly textured green sauce. Add a splash of water if needed: it should fall off a spoon rather than sit like mash. Taste for salt and pepper, then stir in the reserved vegetables.
- Warm the sauce gently without boiling. Once the second batch is ready, return the first batch to the basket for 2 minutes to warm and crisp again. Divide the warm pea cream between two shallow bowls, spoon the gnocchi and mushrooms over it and scatter the remaining Parmesan unevenly over the top. Serve immediately so the browned edges keep their bite.
Per serving
- kcal
- 667
- protein
- 26.3g
- fibre
- 10.6g
- carbs
- 87g
- fat
- 22.9g
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