Pesto Siciliano
Gnocchi
To Finish
Crush the garlic with a pinch of salt in a mortar and pestle until smooth. Add the toasted almonds and crush coarsely, leaving some texture. Add the mint and pound briefly to combine. Stir in the Pecorino and black pepper, followed by the lemon juice and olive oil. Mix well and season to taste.
Rinse the frozen broad beans or edamame under boiling water and immediately cool them under cold running water. Drain thoroughly.
Heat the olive oil in a large frying pan. Add the gnocchi straight from the package and fry over medium heat until golden brown and crispy.
Remove the pan from the heat and add half of the broad beans and the pesto. Gently toss to coat the warm gnocchi. Divide between plates and top with the remaining broad beans. Crumble feta over each serving. For extra freshness, mix the chopped mint with the lemon zest and chili flakes. Sprinkle this gremolata over the dish before serving.
