creamed peas and potato gnocchi
(1 RATING)
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.
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prep time
10 Min
cook time
25 Min
method
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yield
4 serving(s)
Ingredients
- 4TBL - butter, cold
- 1/4 cup flour
- 1 cup whole milk
- 1/2 cup mascarpone cheese
- 1 1/2 cups frozen peas
- 1 package shelf stable potato gnocchi
- - parsley (optional)
- - grated romano
How To Make creamed peas and potato gnocchi
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Step 1Using 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.
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Step 2Following 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.
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