Creamy Tomato Gnocchi

5 from 4 votes

This cheesy, creamy tomato gnocchi and pea purée are a surprisingly, perfect combination. The dish works well as a filling, vegetarian main dish.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: Italian

Diet: Vegetarian

Servings:

Calories: 493kcal

Melt the butter in a small saucepan over medium-low heat. Add the onions, cover the lid and sweat until softened, about 5 minutes. Add peas and cream. Bring to a boil and simmer gently for 5 minutes.
½ cup butter, ½ yellow or white onion, ½ pound green peas, ⅔ cup heavy cream
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.

Mix the asiago cheese with ½ cup milk in a small saucepan over medium-low heat. Stir until melted.
¾ cup asiago cheese
In a separate small bowl, combine the cornstarch with ¼ cup milk. Add to the cheese/milk mixture, stirring constantly until thickened.
1 tablespoon cornstarch
Remove from heat. Stir in fresh herbs and sun-dried tomatoes. Season with salt and pepper, to taste.
¼ cup fresh parsley, 2 tablespoons fresh chives, 1 tablespoon fresh thyme leaves, 1 tablespoon fresh basil, ¼ cup oil-packed sun-dried tomatoes
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.
17.5 ounces potato gnocchi
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 on the side for guests. Desired amount can be drizzled on top.

I use pre-made potato gnocchi from the grocery store. You can find it dry or fresh, both work.
Don’t overcook the gnocchi – It gets mushy quickly!
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.
You can freeze the leftover gnocchi dish, but the cheese sauce and gnocchi might have an altered texture when thawed. Freeze cooled leftovers in a freezer-safe container for up to 2 months. Thaw the gnocchi and sauce completely in the refrigerator overnight. Reheat stovetop or in the microwave.