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Creamy Gnocchi with Pea Purée
This creamy, cheesy gnocchi and pea purée are a surprisingly, perfect combination. The dish works well as a filling, vegetarian main.
Prep Time
35
minutes
mins
Cook Time
30
minutes
mins
Total Time
1
hour
hr
5
minutes
mins
Course:
Main Course
Cuisine:
Italian
Diet:
Vegetarian
Servings:
4
Calories:
392
kcal
Author:
Joss Dyckson
Equipment
Blender
Slotted spoon
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
US Customary
-
Metric
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.
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
Calories:
392
kcal
|
Carbohydrates:
49
g
|
Protein:
19
g
|
Fat:
13
g
|
Saturated Fat:
7
g
|
Cholesterol:
28
mg
|
Sodium:
1012
mg
|
Potassium:
346
mg
|
Fiber:
3
g
|
Sugar:
2
g
|
Vitamin A:
1035
IU
|
Vitamin C:
23.2
mg
|
Calcium:
513
mg
|
Iron:
5.3
mg