First of all, let’s get ahead by putting a bowl of water in the freezer. In the meantime, plunge the peas into boiling water (without covering) and cook them for about 10 minutes, or until they have softened. Drain them and immediately put them in the ice-cold water bowl, so they cool down quickly and drain again. Place them inside a food processor only when they are almost dry, together with a tablespoon of extra virgin olive oil, if you are using type 2 flour like me. If instead, you prefer 0 flour (which I strongly advise against), then extra virgin olive oil will not be needed. Process until the peas are reduced to a pulp.

In a bowl, pour the flour, add the pea purée, and mix with a spatula. Once the two ingredients have blended, turn the dough onto the work surface and continue with your hands. If the dough is too sticky, add more flour gradually.

Knead until you get a smooth and homogeneous dough, and shape it into a round loaf. Divide it first into four pieces and then each one into two.

With each portion, form a sort of snake, which you cut into small pieces with the help of a dough cutter. If you want, the gnocchi would already be ready like this, but if you want them to hold more sauce, you should make some ridges with the tines of a fork or with the appropriate wooden board (same shape as potato gnocchi).

Once our Fresh Pea and Flour Gnocchi are ready, we can consume them immediately or freeze them. In this case, spread them out on a tray without overlapping them and place them in the freezer. The next day, detach them from the tray and place them in a container to save space.