Creamy Broad Bean Gnocchi

Ingredients:

• 200g- 250g of shelled broad beans
• 250g of fresh gnocchi
• 1 small shallot, finely diced
• 1 clove of garlic, minced
• 50g Greek yoghurt
• Juice of 1/4-1/2 a lemon (to taste)
• Zest of 1/2 lemon
• 20g Parmesan cheese, finely grated
• 1 tablespoon fresh mint, finely chopped
• Olive oil, for frying
• Salt and pepper to taste

Method:

1. Shell your broad beans. Bring a pot of salted water to a boil and blanch the beans for 2 minutes until fork-tender. Drain and run under cold water or plunge into ice water to stop them cooking further
2. Cook the gnocchi in salted water (you can reuse the same water from the broad beans) to package instructions. They are ready when they float to the surface.Drain the gnocchi, but reserve 1 cup of starchy gnocchi water. Set both aside.
3. Heat the olive oil in a large frying pan over medium-low heat. Fry the diced shallot for 3–4 minutes until soft. Add the chopped garlic and fry for 1 more minute.
4. Stir in the podded cooked broad beans. Gently smash about half of the beans directly into the pan. Remove from the heat.
5. Let the pan cool for 1 minute so it's not scorching hot. Whisk 2 tablespoons of warm gnocchi water into your Greek yoghurt (this prevents the yoghurt from curdling.
6. Add the warmed yoghurt, lemon zest, lemon juice and chopped mint to the pan. Add the drained gnocchi, finely grated parmesan and 3-4 tablespoons of reserved gnocchi water.
7. Toss everything together and heat until creamy.
8. Season generously with black pepper and serve hot.