Pea gnocchi with grilled tomatoes

Name: Pea gnocchi with grilled tomatoes
Cook time: T00:40
Yield: 3
Ingredients: 350 g Young peas (deep-frozen); 1 EL Olive oil; 1 Bund Basil; 200 g Type 00 flour (pizza flour); Salt; Pepper; 700 g Small cherry tomatoes, red and yellow; 4 EL Olive oil; 2 Garlic cloves; Salt; 200 g Young peas (deep-frozen); 1 Bund Basil; Parmesan cheese

Rezept

Frühling

Erbsen

Tomaten

Piselli is the Italian name for peas - and that sounds like spring, doesn't it?

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Cooking time: 40 minutes

For the gnocchi

Ingredients (3 servings)
350	g	Young peas (deep-frozen)
1	tablespoon(s)	Olive oil
1	bunch	Basil
200	g	Type 00 flour (pizza flour)
		Salt
		Pepper

For the grilled tomatoes

Ingredients (3 servings)
700	g	Small cherry tomatoes, red and yellow
4	tablespoon(s)	Olive oil
2		Garlic cloves
		Salt

To serve

Ingredients (3 servings)
200	g	Young peas (deep-frozen)
1	bunch	Basil
		Parmesan cheese

For the gnocchi, pour 2 liters of boiling water over the frozen peas in a pan, stir, drain after 1 minute and leave to drain well. Mix with olive oil, salt, pepper and the basil leaves in a blender to a smooth puree. Knead into a smooth dough in a bowl with the flour. If necessary, add a little flour if the dough is too sticky - maximum 50 grams. Roll the dough into long sausages and divide into gnocchi. Roll them into balls in your hands; they should be slightly smaller than the cherry tomatoes.
Preheat the grill to the highest setting, mix the tomatoes on a baking tray with olive oil and grated garlic. Salt and grill for 20 minutes until the skins have burst and are slightly charred.
Meanwhile, cook the gnocchi in plenty of boiling salted water until they rise to the surface. Remove and toss with chopped basil and the remaining peas in a pan with a little olive oil. Salt. Mix with the grilled tomatoes, garnish with basil leaves and serve with plenty of coarsely grated Parmesan.

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