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<\/p>\nPea and Ricotta Gnocchi with Zucchini Ribbons<\/p>\n
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5 T. \u00c2\u00a0extra virgin olive oil, plus extra, to drizzle<\/p>\n
2 spring onions, trimmed, finely chopped<\/p>\n
2 1\/2 cups \u00c2\u00a0frozen peas<\/p>\n
4 C. firm full-milk ricotta<\/p>\n
1 cup finely grated parmesan, plus extra shaved, to serve<\/p>\n
1 1\/2 cups plain flour<\/p>\n
1 egg<\/p>\n
2 tablespoons lemon juice<\/p>\n
3 zucchinis, peeled or shaved into ribbons<\/p>\n
4\u00e2\u20ac\u201c6 slices Prosciutto<\/p>\n
2 tablespoons small basil leaves<\/p>\n
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Heat 2 tablespoons oil in a pan over medium heat. Add onions and stir for 3 minutes or until soft. Add peas and stir for a further 5 minutes or until peas are soft. Process mixture in a food processor until almost smooth. Transfer to a bowl. Cool. Add ricotta, 40g (1\/2 cup) parmesan, flour and egg to pea mixture, season with salt and pepper, then stir to combine. Line a large oven tray with foil, then drizzle with oil. Bring a large saucepan of salted water to the boil, then reduce heat to a simmer. Using a tablespoon, scoop a spoonful of pea mixture. Using a second spoon, scoop under the mixture and gently push the oval-shaped scoop (quenelle) into the water. Working quickly, repeat to make 10 gnocchi. Cook for 2 minutes or until gnocchi float to the surface. Remove with a slotted spoon and place on tray. Repeat process 3 more times; makes 40 gnocchi.<\/p>\n","protected":false},"excerpt":{"rendered":"
Pea and Ricotta Gnocchi with Zucchini Ribbons 5 T. \u00c2\u00a0extra virgin olive oil, plus extra, to drizzle 2 spring onions, trimmed, finely chopped 2 1\/2 cups \u00c2\u00a0frozen peas 4 C. firm full-milk ricotta 1 cup finely grated parmesan, plus extra shaved, to serve 1 1\/2 cups plain flour 1 egg 2 tablespoons lemon juice 3 zucchinis, peeled or shaved into ribbons 4\u00e2\u20ac\u201c6 slices Prosciutto 2 tablespoons small basil leaves Heat 2 tablespoons oil in a pan over medium heat….<\/p>\n