A simple supper dish that delights in all things spring.

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Serves 4

1 lb fresh ricotta

zest of large lemon

¼ cup grated Parmesan+more, to sprinkle

1 cup all purpose flour

3 tablespoons chervil, finely chopped

1 egg, lightly beaten

sea salt & white pepper, to taste

4 tablespoons olive oil+more, to drizzle

1 cup fresh English peas

2 cups fresh pea tendrils

fresh flowering herbs (optional)

  1. Place ricotta, zest, Parmesan, flour, chervil , and egg in a bowl and mix together.
  2. Season with salt and pepper.
  3. Turn out onto a lightly floured surface and form into a ball.
  4. Divide the dough into 4 pieces.
  5. Working 1 piece at a time, roll into a thin sausage shape. Repeat with the other pieces.
  6. With a sharp knife, cut the dough into 1” pieces.
  7. Bring a large pot of water to boil and season with salt.
  8. Working in batches, cook the gnocchi. Each piece is done when it floats to the surface.
  9. Transfer to a plate.
  10. Heat the olive oil in a sauté pan over medium heat.
  11. Add the peas and tendrils and cook for 2 minutes.
  12. Add the gnocchi and gently toss with the peas.
  13. Transfer the gnocchi to a serving platter and sprinkle with Parmesan, flowering herbs, and drizzle with olive oil.


Here's our own recipe for FRESH RICOTTA: click here

Photography by food and styling by Valerie Aikman-Smith photography by Staci Valentine

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