Gnocchi with gardenpeas and arugula
I’m not necessarily a big fan of gnocchi and certainly not the kind you buy in the supermarket. They are just sticky little lumps really… I once made ricotta gnocchi for a Daring Cooks challenge and while making them was a bit of a nightmare (not in the least part because of my lack of skills) I really did love the taste. Tom – however- doesn’t love cheese and the ricotta gnocchi was too creamy for him so the change of repeating those little ricotta ones is slim.
Now the ones you see here are actually from the supermarket… o disgrace! But I wanted to have something nice for lunch this afternoon and didn’t necessarily feel up to making gnocchi myself first so this is actually quite a good recipe and it will be even better when you make your own!
Gnocchi with garden peas and arugula
- 75 gr garden peas frozen (or fresh if they are to be found)
- 150 gr gnocchi con patate freshly made or storebought
- 1 tbsp creme fraiche light
- 50 gr ham cut into thin slices
- 25 gr rocket
- 1 sjalot sliced
- olive oil
- parmesan cheese for grating over the top
- Put your water with salt on to boil the gnocchi. Pay attention that they only need about 2 minutes to cook so do this at the end.
- Heat the olive oil in a small pan and fry your onions until soft and golden. Add your ham and fry till they become a little crispy. Turn the heat down a bit and add your frozen garden peas and let it simmer slowly for about 5-6 minutes until your peas are soft and tender.
- Cook your gnocchi at the same time.
- Add 1 tbsp of creme fraiche to the peas and add salt and pepper to taste.
- Once the gnocchi are cooked, drain and add them to your pea mixture. Plate up and finish with some rocket and some freshly grated Parmesan on top.
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.