This creamy tomato gnocchi recipe with a pea purée is a winning combination of complementary flavors. The cheeses and variety of fresh herbs pair together for a truly delectable dish. The dish works well as a filling, vegetarian main dish.
After preparing the sauce, the pea purée adds a unique flavor and sweetness that balances it out. It is sure to become a crowd pleaser; especially if your guests are vegetarian.
I like myself a cheesy dish and sometimes indulge in cheese alone (like with this recipe tutorial for how to bake brie cheese) but in this recipe the asiago adds a nice depth of flavor that is complemented by the purée.
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Creamy Tomato Gnocchi Ingredients
Pea Purée:
- yellow onion - Or white onion.
- butter - Unsalted is best so that you can control the salt level.
- heavy cream - Can use light cream if preferred.
- green peas - I use frozen peas--sweet variety works best.
Gnocchi:
- potato gnocchi - I use pre-made from the grocery store.
- asiago cheese - You can find asiago in blocks or wedges in the deli area.
- milk - Partly skimmed or homogenized works great.
- cornstarch - To thicken the sauce.
- fresh herbs - I use parsley, chives, thyme and basil.
- oil-packed sun-dried tomatoes - These will need to be drained well. If you can find the pre-sliced ones, get those. They are chewy and full of flavor! I also use them in my tuna and sun-dried tomato casserole.
*Check recipe card for ingredient amounts.
How to Make it
Pea Purée:
- Cook onions and peas. Melt the butter in a small saucepan over low heat. Add the onions and sweat until softened, about 5 minutes. Add peas and cream. Bring to a boil and simmer for 5 minutes.
- Purée. Once cooled, pour into a blender and purée the pea mixture. Season with salt and pepper to taste.
- Keep warm. Return to saucepan on the lowest heat to keep warm, stirring occasionally.
Gnocchi:
- Make cheese sauce. Mix the asiago cheese with ½ cup milk in a small saucepan over low heat. In a separate small bowl, mix the cornstarch with ¼ cup milk using a fork. Add to the cheese/milk mixture, stirring constantly. Bring to a simmer. Remove from heat. Stir in fresh herbs and sun-dried tomatoes. Season with salt and pepper to taste.
- Cook gnocchi. Bring a large pot of salted water to boil. Cook the gnocchi in several batches for approximately 2 minutes or until they rise to the surface.
- Arrange in dish. Using a slotted spoon, transfer the gnocchi to a serving dish. Pour the cheese sauce over the gnocchi and toss gently to mix.
- Serve. Serve with the pea purée drizzled on top.
Side Suggestions
Although this dish is filling all on its own, you may still want some side options.
- Consider a simple side dish when serving creamy gnocchi as a main course.
- A simple green salad (like this hemp seed cucumber salad) or vegetable (grilled broccoli) is a good addition.
- Add garlic bread (or garlic pumpkin naan bread) or even bread sticks with the meal to soak up the extra sauce and not waste any of the delicious flavor.
Storage
- Leftover pea purée can be frozen or refrigerated for later use.
- Store leftover gnocchi in the fridge, covered, for up to 2 to 3 days.
More Delicious Main Dishes to Try
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📋Recipe
Creamy Tomato Gnocchi
This cheesy, creamy tomato gnocchi and pea purée are a surprisingly, perfect combination. The dish works well as a filling, vegetarian main dish.
Ingredients
Pea Purée
- 1 yellow or white onion - chopped
- 1 cup butter
- 1 ¼ cups heavy cream
- 1 pound green peas - sweet variety works best--I use frozen peas
Gnocchi
- 1 pound potato gnocchi
- 5 ounces asiago cheese - grated
- ¾ cup milk
- 1 tablespoon cornstarch
- ¼ cup fresh parsley - chopped
- 2 tablespoons fresh chives - snipped
- 1 tablespoon fresh thyme - finely chopped
- 1 tablespoon fresh basil - chopped
- 2-4 ounces oil-packed sun-dried tomatoes - drained and chopped
- salt and pepper - to taste
Instructions
Pea Purée
- Melt the butter in a small saucepan over low heat. Add the onions and sweat until softened, about 5 minutes.
- Add peas and cream. Bring to a boil and simmer for 5 minutes.
- Once cooled, pour into a blender and purée the pea mixture. Season with salt and pepper to taste.
- Return to saucepan on the lowest heat to keep warm, stirring occasionally.
Gnocchi
- Mix the asiago cheese with ½ cup milk in a small saucepan over low heat.
- In a separate small bowl, mix the cornstarch with ¼ cup milk using a fork. Add to the cheese/milk mixture, stirring constantly. Bring to a simmer.
- Remove from heat. Stir in fresh herbs and sun-dried tomatoes. Season with salt and pepper to taste.
- Bring a large pot of salted water to boil. Cook the gnocchi in several batches for approximately 2 minutes or until they rise to the surface.
- Using a slotted spoon, transfer the gnocchi to a serving dish. Pour the cheese sauce over the gnocchi and toss gently to mix.
- Serve with the pea purée drizzled on top.
Equipment
Notes
- I use pre-made potato gnocchi from the grocery store.
- Consider a simple side dish when serving creamy gnocchi as a main course, such as a green salad or roasted vegetables.
- Leftover pea purée can be frozen or refrigerated for later use.
- Store leftover gnocchi in the fridge, covered, for up to 2 to 3 days.
Nutrition
Calories: 392kcalCarbohydrates: 49gProtein: 19gFat: 13gSaturated Fat: 7gCholesterol: 28mgSodium: 1012mgPotassium: 346mgFiber: 3gSugar: 2gVitamin A: 1035IUVitamin C: 23.2mgCalcium: 513mgIron: 5.3mg
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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James says
Where is the gnocchi bit of the recipe? There is just sauce and a later mention of gnocchi. Nothing about the potato either
Pea sauce sounds good.
Joss D says
Hi James. The 'potato gnocchi' is listed in the ingredients (store-bought/premade kind). It's also in the directions.