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Author Notes: I based this on a dish I had in a new Italian restaurant in Manhattan last month. It struck me that a light cream sauce with just a hint of onion and spring vegetable (I don't really remember which ones they served) was just the perfect foil for dense potato gnocchi.
I always like gnocchi to stand out on its own and not be overwhelmed by a heavy sauce - particularly true for gnocchi made with ricotta. - blanka.n
- 1 16 oz. package of potato gnocchi
- 1 1/2 cups heavy cream
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 tablespoon shallot, finely chopped
- 1/2 cup scallion/ramps, thinly sliced
- 3/4 cup fresh shelled peas
- 1/2 cup fresh shelled fava beans
- 1 cup freshly grated Assiago cheese
- salt and pepper to taste
- grated Reggiano Parmesan, to taste
- Melt olive oil and butter in large pan (large enough to hold gnocchi) and saute shallot and scallion. Stir for about five minutes before it starts to color. Add peas, fava beans, and heavy cream. Wait til mixture comes to gentle simmer and stir for another minute or two. Set aside.
- Cook gnocchi according to package directions. When the little dumplings begin to float on top, gently immerse them in cream sauce. When all the gnocchi are transferred into pan, add the grated Assiago and stir til its completely incorporated and thickened.
- The starchy gnocchi should thicken the sauce but if it becomes too thick, add a splash of cream. Correct seasoning and serve with grated Parmesan.
- This recipe was entered in the contest for Your Best Spring Vegetable Recipe
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