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English Pea Gnocchi
Vibrant pea gnocchi with a silky herb-infused pea cream sauce – a spring twist on traditional gnocchi that transforms sweet seasonal produce into an elegant dish for special occasions.
👥 8 Servings⏱️ Prep & Cook: 2h 50m⏳ Prep: 1h🔥 Cook: 1h 30m👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- bowl
- blender
- strainer
- oven
- whisk
- pan
- knife
- saucepan
📝 Preparation Steps
1
Pea Puree
pea puree2 cupsremaining pea puree (about 1 cup)
2
Place a large pot of water over high heat and bring it up to a boil and add a liberal amount of salt (it should taste like the ocean). While the water is heating up, get a bowl of ice water ready.
salt2 teaspoons¾ teaspoon salt
3
When the water comes to a rolling boil, drop in the peas and the scallions and cook for ⏱️ 30 seconds. Immediately remove them to the ice bath. Reserve ¼ cup of cooking water.
4
When the peas and scallions have cooled completely, drain and add them to a blender along with the salt, lemon zest and half of the reserved cooking water.
salt2 teaspoons¾ teaspoon saltlemon zest (optional, for garnish)
5
Blend on high until it's completely smooth, adding a tiny bit more water if needed to help it blend.
6
Run the puree through a fine mesh strainer to remove any remaining bits of skin.
7
Reserve 2 cups of puree for the dough and the rest for the cream sauce.
8
Gnocchi Dough
9
Preheat the oven to 375°F, lightly oil the outside of the potatoes, and poke a few holes in the skins.
10
Bake for about an hour, or until the potatoes are fork tender.
11
While the potatoes are still hot, remove the flesh and process through a food mill or potato ricer.
12
Place the riced potatoes into a bowl and form a well in the center.
13
Add the pea puree and crack both eggs in the well along with the salt and pepper.
pea puree2 cupsremaining pea puree (about 1 cup)large eggs2salt2 teaspoons¾ teaspoon salt
14
Use a fork to gently whisk it all together and start bringing in the potato.
15
Sprinkle the flour all around, and very delicately begin mixing.
16
When the dough starts to come together, dump it out onto a board and use a gentle folding technique to knead it a few times. Be very careful not to overmix.
17
If the dough is very wet, you can add more flour in 1 tablespoon increments to get it to come together. The finished dough should be fairly tacky.
18
Once the dough is just formed, set it aside.
19
Forming the Gnocchi
20
Prepare two sheet pans with a piece of parchment paper, then dust with flour.
21
Dust a large board or counter top with flour, and cut off a small piece of dough.
22
Roll into a thin log, then use a knife or bench scraper to cut out the gnocchi. You can make them any size you want, but I prefer a larger gnocchi for this dish.
23
Place the gnocchi on the prepared sheet pans, being careful not to let them touch.
24
Let the gnocchi rest for about ⏱️ 20-40 minutes before cooking.
25
Cooking and Assembly
26
Bring a large pot of water to a rolling boil and liberally season with salt.
salt2 teaspoons¾ teaspoon salt
27
Heat the heavy cream, garlic, and tarragon sprig in a large saucepan and bring to a boil. Cook until the cream reduces by half, about ⏱️ 10 minutes. It should nicely coat the back of a spoon.
heavy cream3 cupsgarlic (lightly crushed with the back of a knife)2 cloves
28
Working in batches of two or more, drop in the gnocchi into the boiling water and cook until they float. Once they float, allow them to cook for ⏱️ 1-2 minutes longer.
29
Remove the garlic and the tarragon and fold in the remaining pea puree. Season with salt and pepper.
garlic (lightly crushed with the back of a knife)2 clovespea puree2 cupsremaining pea puree (about 1 cup)salt2 teaspoons¾ teaspoon salt
30
While the gnocchi are cooking, remove the garlic and tarragon from the cream, then add the remaining pea puree, lemon juice and chopped tarragon. Stir to combine, then keep it over low heat. If it cooks too long or high, the sauce will turn from green to brown (but will still taste fine).
garlic (lightly crushed with the back of a knife)2 clovespea puree2 cupsremaining pea puree (about 1 cup)
31
Drain the gnocchi well, then add to the sauce and toss to coat. Adjust seasoning if necessary.
32
Spoon the gnocchi onto a plate and garnish with a few blanched peas and/or pea tendrils, and a shower of lemon zest, chives and chopped tarragon. Serve immediately.
lemon zest (optional, for garnish)
Nutrition Facts
calories
601 kcal
fat Content
34 g
serving Size
1 serving
fiber Content
8 g
sugar Content
9 g
sodium Content
1142 mg
protein Content
15 g
trans Fat Content
0.004 g
cholesterol Content
142 mg
carbohydrate Content
61 g
saturated Fat Content
21 g
unsaturated Fat Content
11 g
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