INGREDIENTS:
• 1 cup potato gnocchi
• 1 cup peas, frozen
• 1 cup leeks, chopped
• 1 cup milk
• 1 cup light cream
• 1 tsp curry, dried
• 1⁄2 tsp nutmeg
• 4 tbsp olive oil, plus extra to
garnish
• 1⁄2 tsp salt
• 1⁄4 tsp black pepper
DIRECTIONS:
1. Heat the olive oil in a non-stick pot.
2. Chop the leeks and sauté for 4-5 minutes with the gnocchi.
3. Add the peas to the pot and pour in the milk, cream, curry, nutmeg, and pepper.
4. Simmer over medium heat for 5 minutes until the gnocchi are cooked and the soup thickens slightly.
5. Serve warm. Drizzle with a few drops of extra virgin olive oil