This recipe popped up in my daily Southern Living Magazine email and I immediately added the ingredients to my grocery list. Last night was the perfect night for a quick dinner (Emery had a tennis match) that could feed a crowd (my sister and my nephew are in town for a quick visit). Skillet Toasted Gnocchi with Peas checked all the boxes. Side note: I added kielbasa sausage because the fellas love meat. Other than that, I followed the recipe to the letter. And doubled it. I’ll share below or you can click here: https://www.southernliving.com/recipes/skillet-toasted-gnocchi-peas-recipe
Ingredients
- 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)
Directions
- 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.
Toasted Gnocchi with Peas
Comfort food at its best!
