Pasta and cream sauces go together like surf and sea. Adding vegetables to the sauce, though, is something a little more unusual that adds a nice unexpected flavor.
Gnocchi is one of those great pastas that's delicious no matter what kind of sauce you put over it. It's yummy with pesto, delicious with a thick cream sauce or savory when bathed in Bolognese. And while I've often included vegetables in my pasta dishes, I'd never thought of mixing them in while making the cream sauce. Better Homes and Gardens are the ones who suggested stirring peas into the Parmesan cream sauce. The flavor the little green spheres added was subtle but heightened the dish to an unexpected level. And by adding in a cup or two of peas, you're bathing the dreaded vegetable in cheese, which means little picky mouths will not only get their veggies, but enjoy the dish as well.
Gnocchi in Parmesan cream sauce
- 1 pound gnocchi
- 1/2 cup whipping cream
- 2 cloves garlic, minced
- 1 cup frozen peas, thawed
- Salt and pepper to taste
- 4 slices prosciutto, sliced into strips
- 1/3 cup grated Parmesan cheese
- 3 tablespoons butter
- Cook the gnocchi according to the package directions; drain and set aside.
- While the gnocchi cooks, heat the cream and garlic in a medium saucepan over medium heat. Reduce the heat to low and stir in the peas, salt and pepper and simmer for three minutes. Add the prosciutto and Parmesan and cook, stirring occasionally, until the Parmesan is melted. Add the butter and stir continuously until the butter is melted and the sauce thickens up a bit.
- Transfer the gnocchi to a serving bowl. Pour the cream sauce over the pasta and toss to coat. Serve immediately.
Other pea recipes
Creamy Dijon chicken with asparagus and peas
Frittata with peas & carrots
Rice salad with peas and tomatoes