Donal's Real Time Recipes airs Wednesday at 8.00pm on RTÉ One.
Ingredients
Serves: 4
Time: 15 minutes, plus ingredient prepping
- 25g butter
- 3 lemons, zest and juice
- 300ml double cream
- 200g pecorino cheese, grated
- 400g gnocchi, store bought
- 1 clove of garlic
- Large handful of basil
- Large handful of mint
- extra virgin olive oil
Method
- Start by adding the butter to a large saucepan. Whilst the butter melts, zest your lemons.
- Add the cream to the butter along with all of the lemon zest and a pinch of salt and bring everything to a very low simmer.
- Get a pot on to the boil for your gnocchi, season with salt and when the water is boiling, add the gnocchi and cook according to the packet instructions, adding the peas for the last couple of minutes of the cooking time.
- For the basil and mint oil, chop the basil and mint coarsely on a chopping board and then add to a bowl. Finely chop the garlic clove with a little bit of sea salt and add to the bowl with the herbs. Stir through a good glug of olive oil, season with salt and pepper and set aside.
- Add a little of the pasta water to the thickened lemon cream along with about three quarters of the pecorino cheese and a good pinch of black pepper. Drain the gnocchi and peas and add them to the pan as well then slowly begin to stir everything together.
- Serve in bowls, topped with the basil and mint oil and the remaining pecorino.
