Skillet-Toasted Gnocchi with Peas Recipe
Shake up your usual pasta night with this comforting, delicious dish. Potato gnocchi is a great alternative to pasta—and possibly even better when crisped up in a pan. Gnocchi, or Italian dumplings, can be made with potatoes, semolina, cornmeal, wheat flour, or similar ingredients. Toasting 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 and oil until they are golden brown on the outside and hot and tender on the inside. Then, much like pasta, these toasty little nuggets can be flavored in almost any way imaginable. We like this fresh springtime riff, with sweet peas, parsley, lemon, and parmesan cheese. But you can add your favorite vegetables and herbs, tomato or pesto sauce, or even some protein like sautéed shrimp or sliced grilled chicken. Whatever you choose, you’ll have a satisfying dinner on the table in 30 minutes or less. Shake up the weekend pot of chicken and dumplings and toss in a package of gnocchi instead of making dumplings. Or, for a Southern flair, use one of the region’s favorite root vegetables and make sweet potatoes dumplings; these pillowy, gnocchi-like dumplings will give your pot of chicken soup a big boost of nutrition. Gnocchi is also a great substitute for pasta in family favorite dishes like mac and cheese.
- 1/4 cup salted butter, divided
- 1 (16-oz.) package potato gnocchi
- 1 tablespoon minced garlic (about 1 large garlic clove)
- 2 teaspoons chopped fresh thyme
- 1 1/2 cups reduced-sodium chicken broth
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 (10-oz.) package frozen sweet peas, thawed, or 1 1/2 cups shelled fresh sweet peas
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 teaspoon lemon zest plus 1 Tbsp. fresh juice (from 1 lemon)
- 2 ounces Parmesan cheese, grated (about 1/2 cup)
How to Make
Heat 2 tablespoons of the butter in a large nonstick skillet over medium-high; add gnocchi, and cook, stirring occasionally, until browned all over, about 10 minutes. Add garlic and thyme, and cook, stirring often, until fragrant, about 1 minute. Add broth, salt, and pepper; bring to a simmer, and cook until reduced by about half, 4 to 5 minutes. Add peas, parsley, lemon zest, lemon juice, and remaining 2 tablespoons butter; cook, stirring constantly, until butter melts, about 1 minute. Top with Parmesan, and serve immediately.