Crisp Gnocchi with Smashed Peas

Spring gnocchi with smashed peas in a bowl.

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Crisp Gnocchi with Smashed Peas

A combination of pantry, frozen and fresh ingredients make this crisp gnocchi with smashed peas easy spring vegetarian dinner recipe. It has both mashed and whole peas, garlic, scallions, lemon, arugula and parmesan.

Prep Time5

Cook Time12

Total Time17

Course: Pasta & Noodles

Cuisine: Italian

Servings:

Author: Paige Adams

Ingredients

1 pound packaged gnocchi
1 tablespoon olive oil
1 tablespoon butter
1 cup frozen peas, thawed, 1/2 cup mashed with a fork and 1/4 cup left whole
2 garlic cloves, minced
2 scallions, thinly sliced
1 lemon, juice and zest
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons grated parmesan plus more for serving
1 cup baby arugula

Instructions

Cook the gnocchi according to package instructions in a pot of salted boiling water. They will float to the top when they are done. Then drain.
Heat the olive oil and butter in a large skillet over medium high heat. Add the gnocchi and sauté until light golden brown and crisp all over, about 5 minutes.
Stir in the mashed and whole peas, garlic, scallions, lemon juice and zest, salt and pepper and continue sautéing for 1-2 minutes until everything is fragrant and warmed through.
Fold in the parmesan and baby arugula. Serve topped with additional parmesan as desired.

Notes

You can substitute standard gnocchi with cauliflower gnocchi or another variety.

To make the recipe vegan, omit the cheese or use a plant-based, dairy-free version of Parmesan. Also use vegan butter.

Store leftovers in an airtight container in the refrigerator up to 3 days. Warm them in the microwave or in a skillet over medium heat on the stove with a little of olive oil.

You can also eat leftovers like a pasta salad, chopping the gnocchi and tossing it with greens such as arugula, kale or romaine and lemon vinaigrette.

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