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    Gnocchi Peas
    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)
    1. Heat 2 tablespoons of the butter in a large nonstick skillet over medium-high. 
    2. Add gnocchi, and cook, stirring occasionally, until browned all over, about 10 minutes.
    3. Add garlic and thyme, and cook, stirring often, until fragrant, about 1 minute. 
    4. Add broth, salt, and pepper; bring to a simmer, and cook until reduced by about half, 
       4 to 5 minutes. 
    5. Add peas, parsley, lemon zest, lemon juice, and remaining 2 tablespoons butter.
    6. Cook, stirring constantly, until butter melts, about 1 minute. 
    7. Top with Parmesan, and serve immediately.