Creamy pea gnocchi recipe
 Transform a packet of gnocchi into a creamy dinner in no time with just a few store cupboard ingredients. 1 tbsp olive oil1 banana shallot, finely chopped125ml/4fl oz dry white wine100ml/3½fl oz double cream1 small lemon, zest, plus juice to taste500g packet potato gnocchi100g/3½oz frozen peassalt and freshly ground black pepperfreshly grated Parmesan, to serve 1 tbsp olive oil 1 banana shallot, finely chopped 125ml/4fl oz dry white wine 100ml/3½fl oz double cream 1 small lemon, zest, plus juice to taste 500g packet potato gnocchi 100g/3½oz frozen peas salt and freshly ground black pepper freshly grated Parmesan, to serve Method Heat the oil in a large frying pan over a medium–high heat. Add the shallot and a pinch of salt and gently fry for 5–6 minutes until softened, but not coloured.Stir in the white wine and allow to bubble for a minute or two to cook off the alcohol. Stir in the double cream and lemon zest. Reduce the heat to low while you cook the gnocchi.Cook the gnocchi in a saucepan of boiling, salted water as per the packet instructions. The gnocchi are done when they float to the top of the water; this should take about 4 minutes.Drain the gnocchi, setting aside a little of the cooking water. Add the gnocchi to the cream sauce along with the frozen peas. Raise the heat to medium and stir everything together so the peas cook lightly in the sauce as it coats the gnocchi. If the sauce is looking a little thick, add some cooking water.Remove from the heat and add black pepper and lemon juice, to taste.Serve in warm bowls, topped with a generous sprinkle of Parmesan. Heat the oil in a large frying pan over a medium–high heat. Add the shallot and a pinch of salt and gently fry for 5–6 minutes until softened, but not coloured. Heat the oil in a large frying pan over a medium–high heat. Add the shallot and a pinch of salt and gently fry for 5–6 minutes until softened, but not coloured. Stir in the white wine and allow to bubble for a minute or two to cook off the alcohol. Stir in the double cream and lemon zest. Reduce the heat to low while you cook the gnocchi. Stir in the white wine and allow to bubble for a minute or two to cook off the alcohol. Stir in the double cream and lemon zest. Reduce the heat to low while you cook the gnocchi. Cook the gnocchi in a saucepan of boiling, salted water as per the packet instructions. The gnocchi are done when they float to the top of the water; this should take about 4 minutes. Cook the gnocchi in a saucepan of boiling, salted water as per the packet instructions. The gnocchi are done when they float to the top of the water; this should take about 4 minutes. Drain the gnocchi, setting aside a little of the cooking water. Add the gnocchi to the cream sauce along with the frozen peas. Raise the heat to medium and stir everything together so the peas cook lightly in the sauce as it coats the gnocchi. If the sauce is looking a little thick, add some cooking water. Drain the gnocchi, setting aside a little of the cooking water. Add the gnocchi to the cream sauce along with the frozen peas. Raise the heat to medium and stir everything together so the peas cook lightly in the sauce as it coats the gnocchi. If the sauce is looking a little thick, add some cooking water. Remove from the heat and add black pepper and lemon juice, to taste. Remove from the heat and add black pepper and lemon juice, to taste. Serve in warm bowls, topped with a generous sprinkle of Parmesan. Serve in warm bowls, topped with a generous sprinkle of Parmesan. Recipe tips This is a proper store cupboard or “What’s in the fridge?” supper! If you have any fresh parsley, dill, chives or basil left over, they would make delicious additions to stir through at the end.