Gnocchi with peas and caramelised onion
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Ingredients
dash of rapeseed oil
1 large onion, chopped
2 tsp fennel seeds
2 tsp honey
2 large handfuls of peas, slightly defrosted if using frozen
3 spring onions, sliced
Gnocchi, for four
150g Parmesan, grated
Method
Heat the oil in a large pan and sauté the onion until it is turning translucent.
Add the fennel seeds and honey and cook until the onion is turning brown. This will change the flavour slightly and add a smokiness to the overall taste. In the meantime place the Gnocchi in slightly salted water and drain when they rise to the top.
Add the peas and spring onions and stir, then add the gnocchi, coating it in the juices from the pan. Season to taste. Serve with the Parmesan sprinkled generously on top.
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