• 1 small bag of frozen peas
  • 2 streaky bacon (slices)
  • 100 ml cream
  • 100 g potato (mashed)
  • 1 egg
  • 25 g flour
  • dried mint
  • chicken bouillon
  • salt/sugar


  • Put peas into a small pot with a pinch of salt/ sugar.
  • Just cover the peas with cold water and add a splash of cream.
  • Bring to the boil as quick as possible when it reaches the boil blend in liquidiser until smooth.
  • For the gnocchi, cut one slice of bacon into small pieces and fry until crispy.
  • Put the potato, flour, egg and bacon into a bowl with a little seasoning and mix vegetable until it becomes a soft dough.
  • Roll with your hands into a long tube and cut into one inch pieces.
  • Put into boiling salted water, when the gnocchi floats remove from the water and place into an ice bath.
  • For the mint Chantilly, lightly whip some cream and add a spoon of dried mint, season and leave in the fridge until required.
  • To serve, place 5/6 pieces of gnocchi in each bowl, cover with hot soup and spoon in some mint Chantilly.