Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Gnocchi With Peas In A Brown Butter, Sage And Lemon Sauce

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Every region has it’s own version of a dumpling. Well, the Gnocchi is the Italian dumpling. This one, made from potatoes, and is like a little pillows of goodness in every bite. Now of course, you could make Gnocchi from scratch, and they would be so delicious.  For a weeknight meal, the grocery store has some great choices where the work is done for you. I promise that this recipe can be on the table in 15 minutes.

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Here I have the zest of a lemon, chopped fresh sage leaves, 1 stick of unsalted butter melting in a large saute pan, water starting to boil for the Gnocchi, and thawed frozen peas. As soon as the water boils, throw a good amount of Kosher salt into the water. I have the stove set on med heat. To make the brown butter, first wait for the butter to melt and produce its milky foam all around, Then it will some what disappear, and the butter will then turn a brown and have a nutty smell.
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At this point the salted water is ready for the Gnocchi. Drop the Gnocchi and follow the directions on the package. The butter has now started to turn brown in color, so this is when I toss in the chopped sage leaves, ( Don’t be alarmed if the chopped sage leaves turn brown in color, they are delicious)  the Kosher salt, black pepper, and the juice of that lemon. I let the herbs and lemon juice perfume the butter for a minute. Once the Gnocchi floats to the top, and this only takes a minute or two. I use a slotted spoon to add the Gnocchi into the brown butter. I toss the Gnocchi through so the butter coats all the dumplings. Then I turn off the heat and add in my thawed peas and lemon zest and toss those through as well. Now I take the pan off the heat before adding in my grated Parmiagiano- Reggiano cheese.

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Now this dish is finished and ready to serve. All done within 15 minutes. By just having, the few ingredients for this recipe prepped in advance, after that, making this dish goes really quickly.

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Once I dish it up into the bowl I’m going to serve it in, I add a pinch or two of finely minced Italian flat leaf parsley, and some more of that delicious grated cheese right on top, and as you can see, it melts in right away.

Prep Time: Less than 5 minutes
Yields 2 adult servings
Cooking Time: Under 15 minutes

1 package of store bought Gnocchi (17 ounces package)
2 cups of thawed frozen peas
1 lemon ( the juice and the zest)
1 tablespoon of fresh chopped sage leaves.
1 stick of unsalted butter
1 teaspoon of Kosher salt
1/2 a teaspoon of black pepper ( if you like it a little spicier, add in some crushed red pepper flakes)
1 cup of freshly grated Parmiagiano- Reggiano cheese ( add a little more to top the finished dish)

Directions: Have the salted water for the dumpling boiling and ready for the dumplings.  Also have the sage leaves chopped and lemon zest ready. On the other burner, set on med heat, melt the butter and let it get to the brown butter stage before adding in the sage leaves, lemon juice, salt and pepper. At this point the dumpling should be floating to the top of the water. Add them to the brown butter then the peas and lemon zest. Turn the heat off and stir everything through so the dumplings and peas all get coated with the brown butter sage sauce. Remove the pan from the heat and add in the cheese.

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