Spring Pea and Mozzarella Gnocchi with Agresto Recipe

Name: Spring Pea and Mozzarella Gnocchi with Agresto Recipe
Yield: 4
Ingredients: 500g waxy potatoes; 1 1/3 cups (200g) plain flour; 1 tbspn sea salt; 50g unsalted butter; 2 tbspn Maggie Beer Extra Virgin Olive Oil; 400g fresh peas, shelled; 200g fresh mozzarella, roughly torn; Sea salt and freshly cracked black pepper, to season; 1/4 cup basil leaves; 1/4 cup chervil leaves (optional); 1/4 cup (60ml) Maggie Beer Extra Virgin Olive Oil; [HEADING]Agresto[/HEADING]; 1 cup (160g) whole almonds; 1 cup (100g) walnuts; 2 cloves garlic, finely chopped; 1/2 cup basil leaves; 1 1/2 tspn sea salt; 1/2 tspn black pepper, ground; 3/4 cup (180ml) Maggie Beer Extra Virgin Olive Oil; 3/4 cup (180ml) Maggie Beer Verjuice

In this gnocchi recipe, you'll make gnocchi that melts in your mouth with an agresto aftertaste. It's a crowd favourite.

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