Recipe Background
Spring Gnocchi captures seasonal flavors with sweet peas and lemon, offering a taste of Italy perfect for a simple, elegant meal.
A few Sundays ago, while reminiscing about a whirlwind season of backpacking through Italy during my late twenties, I found inspiration for this Spring Gnocchi recipe. I remember sitting in a quaint Florentine trattoria, dazzled by a gnocchi dish that tasted like the essence of the season itself. While my taste buds and life have evolved since those days, my love for gnocchi—those little pillows of joy—never wavered, and my kitchen always has a package waiting for its moment. This recipe, infused with the zest of lemon and fragrant thyme, is a nod to those unforgettable evenings abroad.
Upon return from Italy, my culinary adventures took on new life. Garlic became my kitchen's best friend, a staple for bringing any simple dish to life. When I finally got a chance to recreate the dish, I added my own twist with sweet peas and a hint of lemon—ingredients that, when combined, evoke that vibrant springtime spirit I fell in love with. A practical tip: letting those gnocchi brown in a little salted butter before adding the stock creates a delightful texture and depth. Don't rush the simmering; it melds everything beautifully.
If you decide to whisk up this dish, remember the transformative power of fresh parsley scattered over the top, crowned with a shower of parmesan. These finishing touches are not just culinary flair—they are tiny memories of that bustling Florence street and that charming Italian server who taught me to savor every bite.
Ingredients
- 1/4 cup salted butter divided
- 1 (16-ounce) package potato gnocchi
- 1 tablespoon garlic minced
- 2 teaspoons fresh thyme chopped
- 1 1/2 cups reduced-sodium chicken broth
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 (10-ounce) package frozen sweet peas thawed
- 2 tablespoons fresh flat-leaf parsley chopped
- 1 teaspoon lemon zest plus 1 tablespoon fresh lemon juice
- 1/2 cup parmesan cheese grated, for garnish
Directions
- In a large, nonstick skillet over medium-high, melt 2 tablespoons of the butter.
- Add the gnocchi to the melted butter and cook, stirring occasionally, until they are browned all over, about 10 minutes.
- Add the garlic and the thyme to the gnocchi and cook, stirring often, until they are fragrant, about 1 minute.
- Add the chicken broth, the salt, and the black pepper to the gnocchi mixture and bring it to a simmer, stirring frequently.
- Add the peas, the parsley, the lemon zest, the lemon juice, and the remaining butter to the gnocchi mixture and cook, stirring constantly, until the butter melts, about 1 minute.
- Cook the gnocchi mixture, stirring occasionally, until the sauce has reduced by about 1/2, about 4-5 minutes.
- Serve the gnocchi garnished with the cheese.
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