A good alternative to gnocchi would be dried pasta, especially linguine – you’d need about 400g.

Serves 4
peas 300g, fresh or frozen
garlic 1 clove, sliced
parsley 1 bunch, chopped
extra virgin olive oil
vegetable stock 200ml
salt and pepper
potato gnocchi 700g
parmigiano reggiano 100g
ricotta salata 150g, or pecorino romano

Sauté the peas, garlic and parsley in a pan with some olive oil for 2 minutes. Add some vegetable stock, and season with salt and pepper.

Put the pea mixture in a blender with the rest of the vegetable stock and blend into a purée.

Boil the gnocchi in salted boiling water for 2 minutes or until they come up to the surface. Drain and mix in the pea purée and parmigiano reggiano.

Divide into 4 portions and finish with freshly grated ricotta salata.

Masha Rener is head chef at Lina Stores, London W1