Pea Spinach And Ricotta Gnocchi | Donna Hay

Ingredients

• 2 eggs
• 2 green onions (scallions), finely chopped
• ½ cup (40g) finely grated parmesan
• ¾ cup (100g) buckwheat flour+, plus extra for dusting
• 5 cups (150g) baby spinach leaves, blanched, drained and chopped
• 2 cups (300g) frozen peas, thawed and crushed
• 1 cup (240g) fresh ricotta
• dried chilli flakes, to serve
• micro (baby) mint leaves, to serve
• 2 cups mint leaves, plus extra to serve
• ½ cup (70g) toasted pistachios, plus extra, chopped, to serve
• 1 green onion (scallion), chopped
• 1 tablespoon lemon juice
• 1 teaspoon finely grated lemon rind
• 1 tablespoon extra virgin olive oil
• ½ cup (125ml) water
• sea salt and cracked black pepper