Courgette broad bean and pea gnocchi with crème fraiche and Lincolnshire Poacher cheese

Loosely based on a recipe from Riverford. [see Courgette broad bean and pea gnocchi]


  • broad beans
  • peas
  • garlic clove
  • courgette
  • olive oil or rapeseed oil
  • potato gnocchi
  • white wine
  • crème fraîche
  • Lincolnshire Poacher cheese
  • salt and pepper to season


  • Pod the peas and broad beans.
  • Peel and finely chop garlic clove.
  • Trim the ends away from the courgette. Slice lengthways in half, then again into quarters. Cut each quarter into pieces, roughly the same size as the gnocchi.
  • Splash of oil in a hot frying pan, add the sliced courgette. Season with a little salt and pepper and fry over a medium heat for 6-8 minutes, until starting to soften.
  • Whilst the courgette cooking, pan of water up to a rolling boil, cook broad beans for about five minutes. Fish out the broad beans to add to the frying pan.
  • Drop the gnocchi in the pot of boiling water. Cook for about 3-4 minutes. Gnocchi float to the surface when cooked.
  • While the gnocchi cooks, add the white wine, garlic, peas and broad beans to the courgette. Let the wine simmer and reduce until almost gone. Remove the pan from the heat, add and stir in the crème fraiche and Lincolnshire Poacher cheese.
  • When cooked the gnocchi will float to the surface. Fish out and add to the frying pan. Mix well. Add a little salt and pepper if needed.
  • Serve.


Tasty and creamy.

Crème fraiche and Lincolnshire Poacher cheese a good combination.

I should have used more peas and broad beans, less gnocchi.

Courgette bland. Needed more seasoning whilst cooking.

I had wished to use fresh courgettes from the garden (currently only in flower) but when ready, broad beans will probably be over.

Last year I allowed courgettes to grow too large. This year I am watching every day. Flowers, but no courgettes.

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