Pea gnocchi with pepper sauce

This immediately appealed: canned peas and flour. Fresh or frozen boiled peas work, but two tins solve a quick meal. No eggs or dairy; the original suggests rice or gluten-free flour for coeliac people. I used pepper sauce, but tomato and basil works. Choose good peas, or cannellini or borlotti beans.

INGREDIENTS FOR 2 PEOPLE

300 g CANNED PEAS (2 tins of 150 g)

100 g TYPE 00 FLOUR (plus a little extra)

1 TABLESPOON OF EXTRA VIRGIN OLIVE OIL

SALT

PEPPER

PEPPER SAUCE

1 RED PEPPER

1 YELLOW PEPPER

1 TABLESPOON OF TOMATO PURÉE

BASIL

EXTRA VIRGIN OLIVE OIL

SALT

PEPPER

I drain peas.

I add a tablespoon of oil.

I season with salt and pepper.

I blend to a fairly firm cream to absorb less flour.

I put some, not all, flour on the worktop and add pea cream.

I knead like normal gnocchi, adding flour gradually to a non-sticky but not hard dough, otherwise rubbery. This is important for softness. Well-drained peas should need no more flour.

I halve the dough and form two logs.

I cut pieces.

I roll small balls in my palm.

For sauce, I cook peppers in the air fryer for 20 minutes, red for cream and yellow for garnish.

I cover in a bowl for twenty minutes, then peel and deseed.

I blend chopped red peppers with 1 tablespoon of tomato purée, oil, pepper, salt and 2 basil leaves. I cut yellow peppers into strips.

I heat sauce in a small pan with a couple of tablespoons of gnocchi water, brought to the boil.

I boil gnocchi in salted water and drain when floating onto hot pepper sauce on plates. I add yellow pepper strips, basil and oil.