Gnocchi with ricotta and garden peas

Name: gnocchi with ricotta and garden peas
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 250 g winter carrot; 250 g celery; 2 el olive oil; 1 el White wine vinegar; 1 business suit garden peas 450 g, freezer; 2 to grab gnocchi di patate potato pasta balls, a 500 g; 1 tray ricotta fresh cheese, 250 g; tray fresh basil (a 15 g), leaf in pieces

A tasty Italian recipe. The vegetarian main course contains the following ingredients: winter carrot, celery, olive oil, white wine vinegar, garden peas (450 g, frozen), gnocchi di patate (potato pasta balls, a 500 g), ricotta cheese (fresh cheese, 250 g), fresh basil ((a 15 g) and leaf in pieces).

Ingredients

Directions

Peel the winter carrot and cut into thin slices.
Peel the celery in the length with a peeler and cut into thin slices.
Put the carrot and celery in a large bowl.
Mix in the oil and vinegar and season with salt and pepper.
Bring a pot of water to the boil.
Cook the garden peas according to the instructions on the package.
Scoop them out of the water with a slotted spoon and put the gnocchi in the same water.
Bring the water back to the boil and let the gnocchi cook for another 1 minute when they rise.
Drain and keep 5 tbsp of cooking water separately.
Add the garden peas.
In a bowl, mix the retained cooking liquid through the ricotta.
Add to the gnocchi and the garden peas.
Add the basil and season with salt and pepper.
Stir again the carrot-celery salad and, if necessary, add extra flavor with salt and pepper.
Serve with the gnocchi..