Potato Gnocchi With Pea Purée
POTATO GNOCCHI WITH TAHINI PEA PUREE
Everyone loves pasta. Gnocchi is “gno” exception. You can make them all kinds of ways and there are also all kinds of gnocchi to be had.
Take your gnocchi up a notch with a pea purée base!
I was thrilled to find out that Heinen’s has their own brand of gnocchi and it’s fresh, and ready to go. They also have a delicious 24 month aged parmesan cheese, frozen green peas and the best fig balsamic glaze that is literally in a squeeze bottle for easy use.
To play up the pea purée, I add some lemon juice and tahini paste. Heinen’s also has a terrific tahini available. To top it off literally, I use toasted pine nuts, chopped tomatoes and more mint. I say more because there is mint in the purée, and it’s perfection!
If you prefer your purée to be thinner and more creamy, add a little of the boiled gnocchi water to the food processor to get more of that consistency. I prefer a chunkier purée that I can dip each gnocchi in with my fork and get the toppings to stick to it. If it’s too thin, it all sort of falls off.
POTATO GNOCCHI WITH TAHINI PEA PUREE RECIPE
Prep Time: 15 min | Serving Size: 4 | Cook Time: 10 min
Ingredients
2 packages of Heinen’s brand potato gnocchi
2 cups Heinen’s frozen peas
1/2 cup Heinen’s 24-month aged parmesan cheese
1 teaspoon minced garlic
1/4 teaspoon kosher salt
1 /4 cup olive oil
2 tablespoons Heinen’s tahini paste
2 tablespoons Greek yogurt
2 tablespoons diced mint leaves
juice of 1 lemon
chopped mint leaves for topping
toasted pine nuts for topping
grated parmesan cheese for topping
chopped tomatoes for topping
olive oil to drizzle on top of dish
Heinen’s fig balsamic glaze for topping
red pepper flakes and fresh black pepper to top dish
Instructions
Follow cooking instructions on bag of peas. The Heinen’s brand peas are microwavable in bag.
In a food processor, place all bolded ingredients above to blend until smooth.
Set aside the puree, and boil the gnocchi for recommended package time, about 4 minutes. You will need to remove it quick from the water, and save a little of the pasta water in case you want a thinner purée.
Spray the gnocchi with cooking vegetable spray and a non-stick pan as well.
On medium-high heat, brown the gnocchi and keep the gnocchi moving around to avoid sticking. You’re going to want the gnocchi to be slightly browned. It gets rid of the boiled look, and any mushiness if it has occurred. I would toast the gnocchi for about 5 minutes. Adding a little olive oil if you need it.
Using a little salt and fresh black pepper, season the gnocchi after toasting it. Getting a nice little coating of seasoning on it.
It’s that easy. You’re ready to plate your gnocchi and purée. Spoon your purée first then add the desired amount of gnocchi on top. Then dress the gnocchi how you wish. I add the toasted pine nuts, parmesan, tomatoes, mint, fig balsamic glaze, and a little more olive oil.
