Those having no children please stop your ears, because now “such” a story is coming, but I am going to be quick. The dish was prepared because it had already become boring to cut out duck-shaped or Santa-shaped scones for lunch, because it’s fun… I mean the cutting of the dough and such stuff.
I spared you and took no photos of the otherwise hardly recognizable rabbit-shaped “gnocchi” – I’m sure all of you having no children would have left my blog immediately. (Just between ourselves, I was also unable to recognize the “rabbits” after cooking them.)
The dough is a bit tighter than that of the gnocchi and I used sugar peas instead of potatoes; they are a good match with the soft cream cheese flavoured with garlic and with the sour lemon zest.
Sugar pea “gnocchi” with cream cheese and chive
- 450 g sugar peas (without pods)
- 1 tbsp. butter
- 200 g flour
- 250 g ricotta
- 1 onion (finely chopped)
- a pinch of nutmeg (freshly grated)
For the topping:
- 150 g cream cheese
- 1 big clove of garlic (grated)
- 300 g sour cream
- fresh chive (finely chopped)
- lemon zest (grated)
1. Fry the onion and the sugar peas on the butter until soft, then blend them with an immersion blender. With all the other ingredients, knead soft dough, and then cut out round pieces with a round cutter. Cook them in salted hot water within a few minutes.
2. Mix the cream cheese with the other ingredients and spread it on the top of the “gnocchi.”
3. Decorate the dish with chive and lemon zest.