Gnocchi with Peas and Eggs
Sometimes my favorite meal is a simple bowl of pasta. Something that doesn’t take that long to whip up, but is tasty and filling none the less. One such meal is a bowl of gnocchi. Those little pillows are heavenly. They’re soft, not too heavy and honestly one of my favorite pastas out there. So, when I saw a recipe that was as light and flavorful as the pasta itself, I knew I had to try it.
What’s great about this recipe from Real Simple is that it can be made year round. Sure, spring and summer are better choices because the peas and arugula are fresh. But thanks to frozen vegetables and greens being grown in green houses, this easy dinner can really be made year round… Or whenever you’re in the mood for pasta that isn’t spaghetti and meatballs.
It’s actually those greens that really make this dish. Don’t get me wrong, I love the classic marinara or bolognese sauce, but sometimes I don’t want a dinner that heavy. Since this recipe is just made with greens, butter, a little cream and Parmesan, it’s pretty light. But it’s those peas and arugula that give you something the bolognese doesn’t. They give you your green veg, which means you don’t need to worry about a side or even making a salad to go with it… they’re already in there.
But then there’s that sauce. That simple light alfredo only has a third of a cup of a cream in it, so it’s not super heavy. It still coats the gnocchi, but there’s enough flavor, that when combined with the pasta, peas and arugula, it ties the whole dish together. A dish worth making on a warm summer night or a chilly winter evening.
Notes
Adapted from Real Simple magazine.
Ingredients
- 4 eggs
- 1 pound of gnocchi
- 1-1/2 cups fresh or frozen peas
- 5 ounces arugula, chopped
- 2 tablespoons butter
- 1 cup onion, thinly sliced
- 1/3 cup heavy cream
- 2 ounces grated Parmesan, plus more for serving
Instructions
- Boil eggs and simmer for 5 minutes. Remove the eggs, fill the pot with cold water, peel and set aside.
- Make the gnocchi according to the package directions, adding the peas and arugula for the last 3 minutes. Drain, reserving 1/2 cup of the pasta water.
- Melt the butter in the same pot over medium heat. Add the onion and cook until tender, about 3 minutes. Add the cream, cheese and 1/4 cup of the reserved pasta water, and simmer for about a minute.
- Add the gnocchi mixture, toss to combine and simmer for another 30 seconds. Add a little more pasta water as needed to make a creamy sauce. Spoon into bowls and serve with halved eggs and cheese.
