Gnocchi with Peas

Shake up your Sunday supper or pasta night with this delicious dish. Gnocchi, or Italian dumplings, can be easily made at home but I wanted to try Isola Foods gnocchi as it was gifted to me at the Italian Expo’s “A Wine Affair” event this past week.  

I’ve learned that browning is the key to store-bought gnocchi, although the package directions call for it to be boiled in salted water. Sauté the gnocchi in a pan with a little butter or olive oil until they are golden brown on the outside and hot and tender on the inside. I promise this technique will send your taste buds back to a rustic Italian countryside dinner.

Speaking about Italy, the Italians always head to the local market to pick up fresh seasonal ingredients for their cooking at home. 

Well…... I do it like the Italians too. Every Saturday morning, I head to the local farmer’s market, Green City Market, to pick up the freshest ingredients to cook with. Peas are now in season so I bought some beautiful crisp English peas from Mick Klug Farm.  Fresh peas are absolutely a great addition to any pasta, especially a carbonara.  I have an amazing carbonara recipe from Anthony Bourdain that I will share with you later this week. Until then, you just must enjoy this fresh summertime gnocchi with peas, lemon, and parmesan cheese.

Gnocchi with Peas

ingredients

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1/4 cup salted butter, divided

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1 package of Isola’s gnocchi

1 Tablespoon of garlic, minced

1 ½ cups of Bonafide Provisions bone broth

1 ½ cups of shelled fresh peas

1 teaspoon lemon zest plus 1 Tablespoon fresh juice from one lemon

½ Parmesan cheese, grated

½ teaspoon kosher salt

½ teaspoon fresh ground pepper

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preparation

Heat 2 tablespoons of butter in a cast iron skillet over medium-high. Add gnocchi and cook, stirring occasionally for about 10 minutes, until browned. Add garlic and cook for about one minute or until fragrant. Do not burn the garlic! Add bone broth, salt and pepper and bring to simmer. Cook until reduced by half about 5-6 minutes. Add peas, lemon zest and juice, and the remaining 2 tablespoons of butter, cook until butter melts. Make sure to continuous stir. Serve into bowls or plates and top with grated Parmesan cheese. 

Mangia!

Pair with Fontana di Papa white wine which is available at Whole Foods for $12.