Creamed Peas And Potato Gnocchi Recipe

No Photo

Have you made this?

 Share your own photo!

Creamed Peas and Potato Gnocchi

Kat Draper


With spring in the air I got to thinking about peas. My Grandparents would make fresh creamed peas and potatoes from the garden when I was a kid. But it is just to soon for fresh from the garden but I did have frozen peas and potato gnocchi. The sauce is rich and creamy with the taste of sweet milk.

pinch tips: How to Shuck, Cook, and Cut Corn





10 Min


25 Min


butter, cold
1/4 c
1 c
whole milk
1/2 c
mascarpone cheese
1 1/2 c
frozen peas
1 pkg
shelf stable potato gnocchi
parsley (optional)
grated romano

Directions Step-By-Step

Using a sauce pan; Melt butter over med heat. Add flour and stir creating a rue. Careful not to burn. Add milk slowly whisking until smooth. Keep gently whisking until temp is up to a slow simmer. Add mascarpone and continue to whisk until smooth. Taste for seasoning of salt/pepper and parsley. Turn burner down to low and watch not to stick to bottom of pot.
Following the directions on your pkg of gnocchi cook as directed. As the gnocchi is cooked using a slotted spoon directly add cooked gnocchi to sauce when completed; add frozen peas. Cover and let set for apx 10 to 15 min. just until peas get hot. Sometimes I like a thick white sauce and sometimes I don't, so for a thinner sauce add small amounts gnocchi water to sauce to achieve desired consistency. Serve immediately top with grated romano.

About this Recipe

Course/Dish: Vegetables, Potatoes
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids