We have cooked and wrapped this Potato Gnocchi in a soft creamy sauce made with fresh peas and ricotta cheese, which together make a simple and honest alternative to the usual basil pesto. If you don’t have fresh peas or frozen peas, go for the canned ones – they’ll do.
Serve 4, Preparation 10 minutes, Cooking 20 minutes
- Potato Gnocchi, about 900 g
- 250 g fresh ricotta
- 50 g grated Parmigiano cheese
- 200 g fresh or frozen peas (canned too)
- 1 onion, sliced
- salt, to taste
- EVOO – Extra Virgin Olive Oil, 2 tablespoons
For each person, 220 g of gnocchi makes for a normal dish.
Heat a pot of salted water.
Meantime, heat two tablespoons of EVOO in a non-stick pan, gently fry the sliced onion for about ten minutes, adding a little water if necessary. Add peas, cook until cooked through and season with salt.
Put the peas in a blender together with a ladle of pasta cooking water and blend it until you get a cream neither too thick nor too liquid. Add ricotta and grated Parmigiano and mix well. Put it back in the pan.
If the cream is too liquid just add more grated Parmigiano, otherwise if it is too thick, add a little more cooking water.
Pour gnocchi in the boiling water which usually cook in less than a minute, maybe two. Ready to pick them up with a skimmer as soon as they come up the surface, add to the pan with peas and ricotta cream sauce, sauteeing and serve.