Pea Gnocchi

Pea gnocchi are a flavorful and colorful dish, perfect for bringing a breath of spring into your kitchen. Here’s how to prepare pea gnocchi the Italian way.

Ingredients

• 500 g fresh or frozen peas
• 1 medium potato
• 100 g 00 flour, plus more for working
• 1 egg
• Salt and pepper, to taste
• grated Parmesan, to taste
• A pinch of nutmeg (optional)
• Butter and sage for seasoning (or extra virgin olive oil and fresh basil)

Preparation

1. If using fresh peas, shell them. If your peas are frozen, make sure they are completely thawed.
2. Cook the potato in salted water until soft, then mash it into a puree.
3. Do the same with the peas: cook them in lightly salted water until soft, then drain and blend with a mixer to obtain a puree that is not too liquid.
4. In a bowl, mix the pea puree and potato puree with the egg, salt, pepper, and a pinch of nutmeg.
5. Gradually add the flour until you obtain a homogeneous dough that you can work with your hands, being careful not to make the dough too stiff.
6. On a floured surface, form long cylinders and cut them into pieces to shape the gnocchi. If desired, you can ridge them with a fork or the appropriate tool.
7. Bring a pot of salted water to a boil and cook the gnocchi until they float to the surface, which indicates they are ready.
8. Meanwhile, in a large pan, melt some butter with sage leaves (or heat a little extra virgin olive oil with fresh basil).
9. Drain the gnocchi and transfer them to the pan with the butter and sage (or oil and basil), tossing gently to coat them with flavor.
10. Serve hot with a sprinkle of grated Parmesan.

Fun Facts

Pea gnocchi are a fresh, springtime variation of the classic Italian potato gnocchi dish. In Italy, every region has its own gnocchi variations, and pea gnocchi represent one of the many delicious innovations found across the peninsula. The vibrant color and sweet taste of the peas give this dish a particularly cheerful note.