Gnocchi with Brussel Sprouts, peas & chilli

45 gm (1/3 cup) Peas
200 gm Brussels sprouts (about 10), trimmed and halved
1 red chilli, finely chopped
100 gm butter, coarsely chopped
100 gm Parmesan cheese
Potato gnocchi
1 kg Desiree potatoes, scrubbed
220 gm plain flour
1 egg, lightly beaten
For dusting: fine semolina
For drizzling: olive oil

1 For potato gnocchi, place potatoes in a large saucepan of cold water, bring to the boil over high heat and cook until tender (30-35 minutes). Drain well, cool slightly. When cool enough to handle, peel and pass through a ricer into a bowl (see note). Add flour, egg and 2 tsp salt and mix gently to just combine (do not overwork). Divide dough into four, then, working with one piece at a time (cover remaining dough with a tea towel to keep warm), roll on a lightly floured surface to form a 2cm-wide cylinder. Cut into 1.5cm lengths and place on trays dusted with semolina. Cook, in batches, in boiling salted water until gnocchi float to the surface (2-3 minutes). Drain, refresh under cold running water, drizzle with oil to prevent sticking and set aside.
2 Blanch Brussels sprouts until just tender, drain and set aside. Heat a large frying pan over medium-high heat, add peas and cook until light golden (3-5 minutes). Add butter, chilli and gnocchi, gently sauté until gnocchi is golden (3-5 minutes). Add Brussels sprouts and cook until warmed through (1-2 minutes), toss to combine.
3 Season to taste, add parmesan and serve hot.
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