Creamy Gnocchi with Pea Puree

Gnocchi is a delicious versatile food that can be paired with a variety of toppings and sauces to spice up any meal. The soft dumpling can be filling as a main dish or served in a smaller portion and paired with meat or eggplant.

This creamy gnocchi recipe with a pea puree easily stands alone with its tempting flavors. The cheeses and herbs pair together for a truly delectable dish. After preparing the sauce, the pea puree adds a unique flavor that guarantees the dish is sure to become a crowd pleaser.

Creamy Gnocchi with Pea Puree on a plate, sun-dried tomatoes on the side.
Creamy Gnocchi with Pea Puree and sun dried tomatoes on a plate.

The dish is best served fresh, so prepare it just before dining.

Consider a simple side dish when serving creamy gnocchi as a main course. A simple green salad or vegetable is a good addition. Add garlic bread or bread sticks with the meal to soak up the extra sauce and not waste any of the delicious flavor.

Creamy Gnocchi with Pea Puree and sun dried tomatoes on a plate.

So, what are you waiting for? Have you made it yet? Just one warning, gnocchi is highly addictive. Be prepared to be fixing this meal over and over again.

Creamy Gnocchi with Pea Puree on a plate, sun-dried tomatoes on the side.

Creamy Gnocchi with Pea Puree

Joss D
This creamy gnocchi recipe with a pea puree easily stands alone with its tempting flavors. The cheeses and herbs pair together for a truly delectable dish.
Prep Time 35 mins
Cook Time 30 mins
Total Time 1 hr 5 mins
Course Main Course
Cuisine Italian
Servings 4
Calories 392 kcal

Ingredients
 
 

Pea Puree:

  • 1 onionchopped
  • 1 cup butter
  • 1 1/4 cups cream
  • 1 lb green peas

Gnocchi:

  • 1 lb potato gnocchi
  • 5 oz asiago cheesegrated
  • 3/4 cup milk
  • 1 tbsp cornstarch
  • 4 tbsp fresh parsleychopped
  • 2 tbsp fresh chivessnipped
  • 1 tbsp fresh thymefinely chopped
  • 1 tbsp fresh basilchopped
  • 2-4 oz oil-packed sun-dried tomatoesdrained and chopped
  • saltto taste
  • pepperto taste

Instructions
 

Pea Puree:

  • 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 puree 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 sauce over the gnocchi and toss gently to mix.
  • Serve with the pea puree drizzled on top.

Equipment

Pots
Blender
Slotted spoon

Notes

Leftover pea puree can be frozen for later use.

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 dipping sauce.

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