Pea Gnocchi with Fresh Peas
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
1 hr 30 mins
-
Cook Time
30 mins
-
Total Time
1 hr 40 mins
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Servings
4 people
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Calories
320 kcal
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Course
Main Course
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Cuisine
Italian
Pea Gnocchi with Fresh Peas
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This is a lovely recipe to make on a nice spring day.
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Ingredients
OPTIONAL PEA BROTH
- About 2 pounds pea pods
- Green parts of 1 green garlic stalk
- 3 green onions
- Stems from a bunch of parsley
- salt
GNOCCHI
- 1 cup peas, thawed or fresh
- 1 egg
- 1 cup ricotta cheese
- A healthy pinch of salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon white pepper
- 1 teaspoon nettle or spinach powder (optional)
- 1 to 2 cups flour
SAUCE
- 3 tablespoons unsalted butter
- 1/4 cup whey (see above)
- 1/2 cup pea or chicken broth
- 1/4 cup finely grated Parmesan cheese
- salt and black pepper to taste
- 1 cup peas
- White part from a stalk of green garlic, or 1 large garlic clove, sliced thin
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Instructions
- To make the broth, bring 6 cups of water to a boil and add all the ingredients, and salt to taste. Boil this hard for 5 minutes, then turn off the heat and let the broth steep while you make everything else.
- To make the gnocchi, buzz the peas into a puree in a food processor or blender. You might need to add a little broth (pea or chicken) to loosen things up. I push the puree through a fine-meshed sieve, but you don't need to. You will need 1/2 cup of puree. Put the puree in a bowl and add the remaining ingredients except the flour.
- Now add 1 cup of flour and mix with a spoon. The dough should be wet and tacky and not quite workable. Add just a little flour at a time until you can form the dough into a rough log about 1 inch thick. This is not pasta dough, so it should be very soft and very tricky to work with -- the key to great gnocchi is to add as little flour as possible to make the dumplings. Under no circumstances should you need more than the maximum of 2 cups.
- When you have your 1-inch-thick log of dough, cut it into 1/2 inch pieces. Very gently roll those pieces off the end of a gnocchi board or a fork; this creates texture that the sauce can adhere to. You can skip it if this freaks you out, though.
- Boil the gnocchi in a large pot of salty water until they float, then for 1 minute more. Drain and set in a baking sheet so they don't touch each other.
- To finish the dish, heat the butter in a large sauté pan over medium-high heat. When it has melted, add the whey, broth and whisk in the grated cheese. When the cheese has melted, add the peas, green garlic and gnocchi and toss to combine. Turn off the heat, grind some black pepper over everything and serve. You can add a little more cheese if you want, and lemon zest is a nice touch, too.
Notes
- These gnocchi don't freeze or store well, so make and eat them the same day.
Nutrition Information
Show Details
Calories
320kcal
(16%)
Carbohydrates
15g
(5%)
Protein
21g
(42%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Cholesterol
112mg
(37%)
Sodium
188mg
(8%)
Potassium
327mg
(9%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
1312IU
(26%)
Vitamin C
31mg
(34%)
Calcium
252mg
(25%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 15g | 5% |
| Protein | 21g | 42% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 112mg | 37% |
| Sodium | 188mg | 8% |
| Potassium | 327mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1312IU | 26% |
| Vitamin C | 31mg | 34% |
| Calcium | 252mg | 25% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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