Description
This pea gnocchi is the perfect pasta for spring! Making your own gnocchi at home is super easy and it only takes 4 ingredients - frozen peas, flour, egg yolks, and salt. We made a quick white wine butter sauce and topped the gnocchi with parmesan, lemon zest and mint. If you're looking for an easy from-scratch recipe, look no further!
Ingredients
For the gnocchi:
- 1 pound frozen peas
- 2 cups tipo 00 flour (or all-purpose), plus 1-3 additional tablespoons
- 2 egg yolks
- 1 teaspoon kosher salt
For the sauce:
- 1 tablespoon olive oil
- 2-3 cloves garlic, minced
- 1/3 cup white wine
- 4 tablespoons salted butter, cut into 4 pieces
- 1/4 cup reserved pasta cooking water
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- Salt and pepper to taste
- 1/4 cup grated parmesan (plus more for topping)
- 1/2 cup cooked peas
- Optional: 1 tablespoon finely chopped fresh mint for topping
Instructions
Gnocchi:
- Cook your frozen peas according to the package instructions. We recommend steaming them for maximum color and flavor.
- Let your peas cool briefly or dump them into some ice cold water to cool them off and halt the cooking process, then add them to a blender or small food processor and blend until the peas have formed a paste. If your peas aren't blending well, add a bit of water (just note that you'll need to add a bit more flour later on).
- To a nonstick work surface, add the flour and salt, then make a well in the center with your fingers, and add the eggs yolks. Use a fork to beat gently, then add in the blended peas and use a fork or spatula to mix everything together until a shaggy dough forms. Use your hands to knead gently until no streaks of flour remain and the dough isn't sticky anymore. You may need to add more flour to the dough if it's too sticky, so add it in 1 tablespoon increments.
- Flatten out your dough ball a bit and use a knife or a bench scraper to cut the dough into strips. Roll the strips into logs that are about 1/2" in diameter, then cut into pieces about 1/2" long. You can leave them as-is or roll them on a gnocchi board to get ridges onto your gnocchi pieces. Move them to a well-floured surface and let them rest for 20-30 minutes.
- To a medium pot over medium low heat, add water and a heavy pinch of salt. Bring to a simmer, then add in your gnocchi in batches. Let the gnocchi cook until it floats, then let it cook another 30 seconds, then remove from the water with a slotted spoon.
Sauce:
- To a large skillet over medium heat, add the olive oil and garlic and sauté for 2 minutes, until the garlic is fragrant. Add the wine and simmer for a few minutes until reduced by half.
- Add in one piece of butter at a time, whisking until completely melted and incorporated before adding the next piece. Add in the pasta water and whisk until well incorporated.
- Whisk in the lemon juice and zest and salt and pepper and simmer for a minute or two to let the sauce thicken slightly. Add in the cooked gnocchi, peas and parmesan, stirring until well coated and a creamy sauce coats each gnocchi.
- Remove from heat and serve with more parmesan, lemon zest (optional), black pepper and fresh mint.
Notes
Don't be afraid to add flour to the dough. Depending on the humidity of your kitchen, the water content of your peas, and countless other factors, you may end up needing to use more or less flour than the recipe states. Go by feel rather than a strict quantity. Once your dough is no longer wet and sticky, it's ready.
You'll want to cook these on a gentle simmer rather than a heavy, rolling boil. Wait until the gnocchi begin to float, then give them an additional 30 seconds, and remove them with a slotted spoon.
You can use a gnocchi board or the tines of a fork to press ridges into the gnocchi pieces, but this isn't completely necessary. They taste exactly the same as little pillows.
Storage: You can pop your cooked gnocchi into the fridge, where they'll keep for 3-5 days. To reheat, just add back to a pan with your favorite sauce until cooked through.
Make ahead: You can make the dough, form the gnocchi, and move these to your refrigerator, covered with a towel or plastic wrap, and cook within 24 hours.
Flatten out your dough ball a bit and use a knife or a bench scraper to cut the dough into strips. Roll the strips into logs that are about 1/2" in diameter, then cut into pieces about 1/2" long. You can leave them as-is or roll them on a gnocchi board to get ridges onto your gnocchi pieces. Move them to a well-floured surface and let them rest for 20-30 minutes.
Flatten out your dough ball a bit and use a knife or a bench scraper to cut the dough into strips. Roll the strips into logs that are about 1/2" in diameter, then cut into pieces about 1/2" long. You can leave them as-is or roll them on a gnocchi board to get ridges onto your gnocchi pieces. Move them to a well-floured surface and let them rest for 20-30 minutes.
- Prep Time: 10 minutes
- Rest Time: 30 minutes
- Cook Time: 5 minutes
- Category: Pasta
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 cup gnocchi
- Calories: 351
- Sugar: 4.6 g
- Sodium: 814.9 mg
- Fat: 13.2 g
- Carbohydrates: 44.8 g
- Fiber: 5.1 g
- Protein: 11.2 g