I made this meal shortly before we left Spain to return to the United States for a visit. My goal was threefold: 1) cook for the I Heart Cooking Clubs featured ingredient (pasta) 2) make something that used ingredients I had on hand and 3) I didn’t want a ton of leftovers. Gnocchi with peas fit the bill on all accounts.
Now, I’m the first to admit this would be much MUCH better with fresh ingredients, but it was a flavorful bowl nonetheless. A pack of frozen gnocchi, a can of peas and a bit of hard cheese made enough for a nice lunch for Rick and I.
The inspiration for this bowl was Heidi Swanson’s cooking technique for gnocchi which pan fries freshly made gnocchi in a bit of clarified butter without boiling. Since mine were frozen I plunged them into a pot of boiling water for a few minutes before using a spider (affiliate link) to strain and transfer them directly to my skillet for the finish.
As mentioned, fresh or frozen peas would have been a better choice, but the gnocchi was one of the last things in the freezer (I have some pecans and a jar of really hot Asian peppers left). Not to fret, there will be a next time. And I plan to add some chopped onion and a couple handfuls of arugula or spring greens.
- 1 package fresh or frozen gnocchi
- ½ medium onion, chopped (not shown but recommended)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- pinch red pepper flakes
- 1 can peas (or two cups frozen)
- ¼ cup grated hard cheese
- chopped fresh or dried herbs (I used dried parsley)
- Cook the gnocchi according to package directions. Skip to the next step if using fresh.
- Meanwhile heat the olive oil and butter in a large skillet with a pinch of red pepper flakes.
- Saute the onion until softened.
- Drain the gnocchi and add to the onions, stirring to coat. Continue to cook the gnocchi until they begin to turn golden brown. Stir gently to prevent over browning.
- Add the peas and mix. Season with salt, pepper and herbs as desired.
- Mix in some grated hard cheese before serving and garnish with more herbs.
Be sure to drop by I Heart Cooking Clubs to see how the other bloggers were inspired by our featured ingredient: pasta.