Gnocchi with Peas

Gnocchi with Peas

Crispy on the outside and pillowy on the inside these pan toasted gnocchi are pure comfort food.

Extremely fast and easy to throw together.  Make this in a nonstick skillet it is a one pan wonder.  Makes the perfect side dish with anything and everything from chicken, pork and beef.

1/4 cup butter, divided
1 16 ounce package potato gnocchi
1 Tablespoon minced garlic (1 large garlic clove)
2 teaspoon chopped fresh thyme
1 1/2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper
1 can peas drained
1 Tablespoon lemon juice
Parmesan cheese for sprinkling

In a large nonstick skillet melt 2 Tablespoon butter.  Add the gnocchi and turn the heat up to medium to high.  Cook 10 minutes stirring occasionally.

Add garlic and thyme and continue to cook for 2 minutes.  Gnocchi should be lightly brown.

Add chicken broth, salt and pepper.  Reduce to a simmer and cook until reduced by half.

Add peas and lemon juice and remaining butter.

Cook for another minute.

Top with parmesan and serve.  ENJOY!

 

45 thoughts on “Gnocchi with Peas

  1. We love gnocchi! I usually make it with alfredo sauce, or add them to a chili-garlic shrimp dish. They are very versatile and the possibilities of new dishes with gnocchi are endless. I am going to try your recipe with peas. Looks like another winner in our book!

  2. Gnocchi is one of my favorite dishes. I have never seen it paired with peas before, but this recipe looks delicious. I definitely want to try it out. I love using whole wheat gnocchi to keep the meal extra healthy.

  3. This recipe looks so delicious and easy to make. I will have to get the ingredients to make it this weekend. I am sure it will be a big hit.

  4. Gnocchi is totally and utterly my comfort meal. Put along side a cold glass of white wine, crunchy bread and a mixed greens salad and I am in absolute HEAVEN.

  5. This gnocchi with peas sounds delicious. I like making dishes like this one so I will have to make this for the family and maybe add a little chicken to it. Thanks for sharing the recipe.

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