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  • 1 min read

Ed's Spring Gnocchi

A pairing for our No. 1 English Bacchus. Recipe credit @eddmifflin

Have your fill of spring greens with this fresh and delicious pasta. Knocked up in around 15 mins, it makes for a rather tasty midweek supper.

Ingredients (serves 4)

  • 500ggnocchi
  • 250gpurple sprouting broccoli
  • 200gfrozen peas
  • Bunchasparagus, stems cut into three
  • 4tbspcrème fraîche
  • 1lemon
  • HandfulGrated parmesan


Defrost the peas under hot water and whizz in a food processor.

Blanch the broccoli and asparagus briefly in a pan of boiling water before removing and adding the gnocchi for a couple of minutes to cook.

Drain (save a cup of the cooking water) and add the gnocchi to a hot frying pan with some oil and fry for 2 minutes. Then add the crème fraîche, peas, a ladle of the cooking water and the cooked asparagus and broccoli. Combine and stir through the juice of a lemon and some chopped basil.

Finish with a handful of grated parmesan and serve up with a generous glass of Bacchus.

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