This creamy 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. 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.
Ingredients
Pea Purée:
- yellow or white onion
- butter
- heavy cream
- green peas - sweet variety works best
Gnocchi:
- potato gnocchi
- asiago cheese
- milk
- cornstarch
- fresh parsley
- fresh chives
- fresh thyme
- fresh basil
- oil-packed sun-dried tomatoes - drained and chopped
- salt and pepper
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 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.
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.
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. Let me know what you thought in the comments!
📋Recipe
Creamy Gnocchi with Pea Purée
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
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
- 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
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.