Go Back
Melissa Simon

Spring Pea & Ricotta Gnocchi W/Brown Butter Cream Sauce

Spring In A Bowl!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Servings: 4 Servings
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 lb Potato Gnocchi (Deano's is delicious!)
  • 1 Cup Sweet Peas
  • 1/2 Cup Whole Milk
  • 6 Tbsp Unsalted Butter
  • 1 Tbsp Grated Parmesan
  • 1 Pinch Salt & Pepper
  • 1 Tbsp Ricotta
  • 1 Zest Meyer Lemon
  • 1 Pinch Microgreens

Method
 

  1. Bring a large pot of salted water to a boil. Add gnocchi and cook until they float.
    Remove and set aside
  2. In the same water, blanch the sweet peas for 1-2 minutes. Drain and set aside.
  3. In a large skillet melt butter over medium heat. Continue cooking until it turns golden brown.
  4. Add cooked gnocchi to the brown butter sauce, and lightly crisp for 2-3 minutes.
  5. Stir in peas, lemon zest, and parmesan. Toss gently to combine.
  6. Season with Salt & Pepper
  7. Add a dollop of ricotta on the top directly in the middle of the pasta
  8. Garish with another pinch of fresh parmesan
  9. Mangia!
    10. add pancetta, crispy bacon crumble, or prosciutto for a non-vegetarian version!