Description
This Homemade Spring Pea Gnocchi recipe is a great way to change up your pasta night! Potato gnocchi is made with only 4 ingredients and tossed in a delicious, creamy sauce and garnished with freshly grated parmesan and fresh dill.
Ingredients
Scale
GNOCCHI
1 lb russet potatoes
1/2 cup green peas, pureed
1 egg yolk
1 cup flour
3/4 tsp salt or to taste
black pepper
SAUCE
1/2 cup heavy cream
1 cup green peas, divided
1 garlic clove, minced
around 3/4 cup gnocchi water
sea salt & black pepper
Instructions
- Boil potatoes in a pot of salted water until tender. Let it cool off and peel of the skins. Push through a potato ricer or grate on a small grate.
- In a bowl, combine pea puree, potatoes, egg yolk, salt and pepper. Work in the flour with your hands until very soft dough forms. You may need to add a little more flour if the dough is sticky.
- Place dough on a lightly floured surface, cut out small pieces at a time, roll into thin ropes and cut into 1/2 inch pieces. You can use back of the fork or a gnocchi board to add some texture. Lightly roll in flour so gnocchi don’t stick together.
- Meanwhile, boil a large pot of salted water. Add gnocchi and cook until they float on top.
- Meanwhile, make the sauce. Add heavy cream, pea puree, garlic and 1/2 cup gnocchi water bring to a simmer and cook until slightly thicker. Add gnocchi, remaining 1/2 cup peas along with a little more pasta water as needed and cook for about 30 seconds, tossing until coated in sauce.
- Serve gnocchi with parmesan and fresh herbs if desired
- Prep Time: 1 hour
- Cook Time: 10 minutes