Spring Gnocchi with Sugar Snap Peas and Dill Cream Sauce
This beautiful spring gnocchi dish features sweet and vibrant sugar snap peas and an irresistible dill cream sauce.
Equipment
- Large pot to blanch the peas and also cook the gnocchi
- Large bowl of ice water to shock the sugar snap peas
- Large skillet or large sauté pan to make the sauce and combine the dish
- Fine mesh strainer to strain the solids out of the sauce
- Spider spatula or slotted spoon to remove the gnocchi from the pot
Ingredients
- 2 tablespoon Kosher salt to salt the water for the peas, gnocchi, and to taste for the sauce at the end
- 8 ounces sugar snap peas
- 1 Tablespoon olive oil
- ½ small onion small dice
- 15 whole green peppercorns
- 1 bay leaf
- ⅔ cup white wine
- 2 cups vegetable stock
- 2 cups heavy cream
- ½ teaspoon balsamic vinegar
- ⅔ cup grated parmesan cheese
- ¼ cup finely chopped fresh dill
- Pinch ground green pepper
- 12 ounces potato gnocchi
Instructions
- Prepare a large bowl of ice water. Bring a large pot of salted water (about 2 tablespoon for every 6-8 qts of water) to a boil, add the sugar snap peas and cook for about 2 minutes or until the peas are the consistency you like (we prefer a little bit of a crunch in ours). Strain and transfer immediately to the ice bath and let sit for at least 5 minutes to stop cooking. Remove from the ice water, dry with a paper towel, then cut in half across the snap pea, and split some open to use as garnish (optional). Set aside.2 tablespoon Kosher salt , 8 ounces sugar snap peas
- Add the olive oil to a large pan over medium heat. Once hot add the onions, whole green peppercorns, and the bay leaf. Cook until the onions are soft and just start to get some golden brown color, about 4 minutes. Add the white wine and cook it down until it is almost completely evaporated and there is no alcohol smell remaining (about 2-3 minutes).1 Tablespoon olive oil, ½ small onion, 15 whole green peppercorns, 1 bay leaf, ⅔ cup white wine
- Add the stock and cook over medium heat and cook until reduced by half. Strain out the solids and discard, returning the liquid to the pan to reduce down to about ¼ cup. Add the heavy cream and cook until the sauce thickens (5-10 minutes).2 cups vegetable stock, 2 cups heavy cream
- Turn the heat to low and stir in the balsamic vinegar, parmesan cheese, fresh dill and ground green pepper. Fold in the sugar snap peas and remove from the heat.½ teaspoon balsamic vinegar, ⅔ cup grated parmesan cheese, ¼ cup finely chopped fresh dill, Pinch ground green pepper, 8 ounces sugar snap peas
- In the large pot of salted boiling water, add the gnocchi and cook according to the package directions until they float. Remove with a slotted spoon or spider spatula and transfer gnocchi into the sauce. Turn the heat back to low if needed to warm the sauce through. If the sauce needs any thinning, use the cooking water to reach your desired consistency. Gently combine and taste for seasoning adding a pinch of salt and more pepper as desired. Serve.12 ounces potato gnocchi
Notes
Substitutions:
- Sugar Snap Peas: Regular fresh peas, frozen peas or snow peas would work similarly here. You could also use other fresh vegetables or spring produce such as fresh asparagus or broccolini in place of the sweet peas.
- Yellow onion: A shallot can be used in place of the onion.
- Green Peppercorns/Ground Green Pepper: Black pepper is a good substitute, although the flavor will be slightly different.
- Vegetable Stock: Chicken stock works in this recipe too, but we prefer vegetable broth in this spring vegetable gnocchi dish.
- Parmesan Cheese: For a distinctively different sheep's milk cheese flavor, use an Italian pecorino cheese instead
- After it has cooled, place leftover gnocchi and sauce in a covered container in the refrigerator for up to 5 days.
- Reheat gnocchi and sauce over low heat on the stove to gently warm everything through.
- Leftover gnocchi can be frozen for up to 4 months in a covered container. Let it thaw before reheating.
- If making fresh gnocchi from scratch, put the sheet tray in the freezer for 30-40 minutes then transfer the frozen gnocchi to a zip top freezer bag for up to 6 months. Cook directly from frozen for 2-3 minutes or until they float.
Nutrition
Calories: 687kcalCarbohydrates: 43gProtein: 13gFat: 52gSaturated Fat: 31gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 149mgSodium: 4578mgPotassium: 314mgFiber: 4gSugar: 7gVitamin A: 2991IUVitamin C: 38mgCalcium: 282mgIron: 5mg
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