Gnocchi with Sweet Peas, Tomatoes and Sage Brown Butter

Name: Gnocchi with Sweet Peas, Tomatoes and Sage Brown Butter
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters fresh or thawed frozen baby peas, blanched if fresh; 756 grams medium baking potatoes (about; 4 servings Freshly ground black pepper; 1 large egg; 2 Tbsps chopped flat-leaf parsley; 177 milliliters all-purpose flour, plus more for dusting; 4 servings Kosher salt; 1 Finely grated zest of lemon; 0 teaspoons freshly grated nutmeg; 118 milliliters freshly grated Parmesan; 12 larges sage leaves; 4 Tbsps unsalted butter; 1 pint yellow cherry tomatoes, halved lengthwise

Gnocchi with Sweet Peas, Tomatoes and Sage Brown Butter might be just the Mediterranean recipe you are searching for. For $2.77 per serving, you get a main course that serves 4. One serving contains 450 calories, 16g of protein, and 17g of fat. A mixture of flour, cherry tomatoes, butter, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert.

Instructions

Preheat the oven to 45

Equipment you will use

Oven

Pierce the potatoes all over with a fork and bake for 1 hour, or until tender.

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Potato

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Oven

Let cool slightly, then halve lengthwise and scoop out the flesh. Pass the potatoes through a ricer or food mill into a large bowl. Measure out 2 cups and let cool slightly. Save any remaining potatoes for another use.

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Potato

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Potato Ricer

Bowl

In a medium bowl, using a handheld mixer, beat the potatoes at low speed with the egg, nutmeg and 1/2 teaspoon of salt just until combined.

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Potato

Nutmeg

Salt

Egg

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Blender

Bowl

Mix in the flour until a soft dough forms.

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Dough

All Purpose Flour

Line a baking sheet with wax paper and dust it with flour. On a lightly floured surface, gently knead the dough for 1 minute, until smooth. Quarter the dough and roll each quarter into a 1/2-inch-thick rope; cut the ropes into 1-inch pieces and transfer to the baking sheet. Hold a fork with the tines pointing slightly downward and gently roll each piece of dough against the tines to make slight grooves.

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Dough

All Purpose Flour

Roll

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Baking Sheet

Wax Paper

Bring a large saucepan of salted water to a boil.

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Water

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Sauce Pan

Add the gnocchi and cover. When the water returns to a boil, uncover, stir gently and boil for about 1 minute, or until tender. Using a slotted spoon, lift the gnocchi into a strainer to drain.

Ingredients you will need

Gnocchi