Gnocchi with Peas and Lemon Cream Sauce

Here's a great Gnocchi Recipe with Peas and Lemon Cream Sauce. Very easy to make and ready in about 20 minutes.

I haven't made a Gnocchi dish in quite some time. Instead of making one of the Gnocchi dishes I've previously made, Chicken Alfredo Gnocchi Bake with Bacon and Gnocchi Casserole with Ham and Peas. I decided to try my hand with this Gnocchi with Peas and Lemon Cream Sauce.

What I love about making Gnocchi recipes is that the Gnocchi is ready in just a couple of minutes. It actually takes longer for the water to boil than cooking the gnocchi itself.

You know your Gnocchi is ready when they start to float. Don't overcook them as they will get soggy. This means you should monitor the boiling pot closely.

💭 What is a Reduction

A reduction is when you simmer or boil a liquid until the desired consistency is reached. Once the boiling begins, the liquid will go down (that's the reduction part), usually leaving a line of residue that circles the interior of your pot. This is a good indication for you to tell if you are at your goal or if you should continue boiling.

In this case, you will be reducing the heavy cream for the Lemon Cream Sauce. Make sure you don't overheat the cream. While not necessary, I like to use a whisk and keep the cream moving until I feel comfortable with the heat level.

💭 What is Gnocchi

If you've never heard of potato gnocchi it's basically an Italian Pasta made out of mashed potatoes plus a few other ingredients. What I like about using gnocchi is it typically cooks a lot quicker than traditional pasta noodles.

For more great recipes with Potato Gnocchi, I suggest you check these recipes out:

📋 What Ingredients do I need

You will need the following ingredients to make this Gnocchi with Peas and Lemon Cream Sauce recipe (see recipe card for quantities): Frozen Peas, Potato Gnocchi, Heavy Cream, Parmesan Cheese, Lemon, Salt and Pepper and Fresh Parsley.

🥣 How to make Gnocchi with Peas and Lemon Cream Sauce

Bring a pot of salted water to a boil. Cook the gnocchi in the same pot of boiling water until they float, drain and set aside.
Meanwhile, heat the heavy cream in a large pan over medium heat until slightly reduced. Stir in the parmesan cheese, lemon zest, lemon juice, gnocchi and peas. Season with salt and pepper to taste.
Spoon the pasta into bowls and optionally serve with extra parmesan cheese, lemon wedges and parsley.