Gnocchi with Ricotta and Thyme

Ingredients

• 4 tbsp Becel (Gold)
• 1 egg
• 160 g flour
• 50 g Parmesan
• 400 g ricotta
• 100 g Sugar snap peas
• 10 thyme sprigs
• peppercorns
• 2 tsp salt

Instructions

1. 1.

   Crush peppercorns. Grate parmesan. Pull thyme leaves from stems. Scoop peas from sugar snap pods.

2. 2.

   Beat egg, ricotta, salt, and pepper; then fold in flour and 25 g parmesan. On a floured surface roll dough into thin ropes and cut into small gnocchi with a knife. Cook gnocchi for 3 minutes in salted water.

3. 3.

   Heat Becel Gold in a pan, add sugar snap peas and thyme, and fry the gnocchi until golden brown.

4. 4.

   Sprinkle remaining parmesan on top.