Potato Gnocchi with Avocado Pea Puree and Courgette Salad

Steps

1. a small pot of salted water to the boil. Bring a medium pot of salted water to the boil. Bring a half full kettle to the boil.
2. Cook peas and salt in small pot of boiling water for 1 minute, drain and refresh under cold water. Toss with avocado, sour cream and first measure of mint. Mash and season to taste with salt and pepper.
3. Cook gnocchi in pot of boiling water for 1–2 minutes, until they start to float to the top. Scoop out gnocchi out when floating and place in a sieve or colander to drain well. Reserve 1 cup of pasta gnocchi water before discarding. Add a drizzle of olive oil to gnocchi to stop prevent sticking.
4. Heat a drizzle of olive oil in a medium fry-pan on medium heat. Add butter to pan. When it starts to foam, add thyme and gnocchi. Cook for 3–4 minutes, tossing frequently, until gnocchi is lightly browned.
5. While gnocchi cooks, use a vegetable peeler to peel courgette into thin ribbons, stopping when you reach the core (discard core). Finely slice cos lettuce. Add both to a medium bowl, along with ricotta, mint, hazelnuts, vinegar and a drizzle of olive oil. Season with salt and pepper. Set aside.
6. Remove pan from heat and add avocado pea purée, along with ½ cup reserved gnocchi water. Gently toss together, adding more reserved gnocchi water if necessary. Season with salt and freshly ground black pepper.
7. Divide potato gnocchi and avocado pea purée between plates. Serve courgette salad on the side.