Gnocchi With Peas
a quick and easy recipe.
It’s time for a change. I’m ready for meatless pasta, I’m craving pasta, I’m eating pasta all week! ! ! ! !, well, maybe not all week, just tonight.
Gnocchi is one of my favorite pastas to make for many reasons. They gnocchi only take about 5 minutes to cook in boiling water. Quickly sauté them in a pan to absorb the flavors of the herbs and then let simmer in the sauce for just a few minutes.
If your market features homemade or fresh pastas gnocchi will be among them. I noticed recently that one of my markets features fresh gnocchi in the specialty cheese section and they are often on sale for less than $2.00 a package.
I confess that because of time constraints I don’t often make homemade pastas. So I buy fresh when I’m out of time and need to make something quick and delicious for dinner. It’s a perfect balance . . . !
For this quick gnocchi dish I added peas. If you can get fresh peas at the farmers market or from your garden they will be so sweet and delicious. If you do not have a garden or they are not available in the farmers market, frozen peas will be perfect for a quick and easy time saving recipe.
This is really very easy and it’s a good dish for vegetarians. Feel free to add in more fresh veggies. Using fresh spinach, kale or zucchini are best since they only need a few minutes to cook as well.
Gnocchi With Peas
This is a serving for 2. You can double the recipe to yield serving for 4, and serve with a tossed salad.
- Category: Dinner
- 12 oz. gnocchi cooked according to directions
- 1 cup peas cooked
- 2 tbls. olive oil
- 1 small shallot
- 1 tbls. chopped garlic
- 2 tbls. butter (I use smart balance)
- 1 tsp. chopped fresh mint OR chopped fresh basil
- 1 tsp. fresh lemon zest
- 1/2 cup grated pecorino romano cheese (amount is based on preference to taste)
- salt and pepper to taste
- 1-2 TBLS. fresh chopped parsley or basil for garnish
- Cook gnocchi according to package directions (usually 2-5 minutes) and add in the peas the last 2 minutes of cooking. Drain and SAVE the pasta water.
- While the gnocchi are cooking, heat the oil and butter in a saute pan and add in the shallots and garlic (use both or either one you prefer) cook until softened approx. 2 minutes.
- Drain the gnocchi/peas and add to the saute pan with the shallots and/or garlic and stir for a minute or two to coat the gnocchi with the oil and butter.
- Add the herbs and salt and pepper stirring to combine the flavors. Add the saved the saved pasta water 1/4 cup at a time, just until well moistened.
- Add grated cheese, sprinkle with lemon zest and additional fresh parsley/basil/mint as desired and serve.
If you are reading this and it’s summertime . . . and “the livin’ is easy, pour a glass of Sauvignon Blanc”. It’s light, refreshing and a great match with the gnocchi and peas recipe.