Gnocchi, Peas, Parmesan
A simple, delicious recipe that essentially follows a Gordon Ramsay video. Gnocchi, peas, thyme, parmigiano, and lemon is lovely well-balanced combination. Make your own gnocchi with leftover potato if you're feeling ambitious, although store-bought works just as well. The textural contrast between the soft pillowy interior of the gnocchi and the lightly crispy exterior is to die for.
Active Time: 20 min
Total Time: 20 min
Ingredients
> gnocchi
> peas
> thyme
> parmigiano reggiano
> lemon zest
> salt, pepper
> olive oil, butter
Instructions
1. Boil gnocchi in a pot of salted water for just slightly less than the suggested cook time.
2. Drain and immediately add them into a ripping hot fry pan with olive oil. Let fry for a minute or two on each side, or until they develop a lovely golden, crisp, exterior.
3. Add the peas (if using frozen peas, make sure they are thawed), butter, and thyme leaves. Generously season with pepper, and salt if necessary. Cook stirring for maybe another minute or so.
4. Add lemon zest, stir for a few seconds to combine.
5. Serve and grate some parmigiano on top. Enjoy!
Notes/Tips:
> Gnocchi cook time varies dramatically, depending on the manufacturer (or if you're making them fresh). Adjust accordingly. Boil them in the water for just slightly less than the suggested time.
> Make sure your fry pan is VERY hot when adding the gnocchi, so that they can develop a lovely brown, crisp exterior without cooking too much and becoming overly mushy.