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Creamy Gnocchi and Snap Peas

Creamy Gnocchi and Snap Peas

with a Lemon-Mint Ricotta Dollop

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Soft, pillowy gnocchi is lightly seared in the pan then dressed in a simple cream cheese sauce. The fresh lemon-mint ricotta dollop on top adds a perfect pop of brightness!

Tags:VeggieQuick
Allergens:Wheat/BléMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

350 g

Gnocchi

(ContainsWheat/Blé)

100 g

Ricotta Cheese

(ContainsMilk/Lait)

¼ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

7 g

Mint

1 unit

Garlic, cloves

1 unit

Lemon

113 g

Sugar Snap Peas

50 g

Shallot

43 g

Cream Cheese

(ContainsMilk/Lait)

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

½ tbsp

Oil*

½ cup

Milk*

(ContainsMilk/Lait)

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories750 kcal
Fat32 g
Saturated Fat16 g
Carbohydrate92 g
Sugar10 g
Dietary Fiber9 g
Protein26 g
Cholesterol80 mg
Sodium1330 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Measuring Spoons
Zester
Small Bowl
Measuring Cups
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter, then swirl the pan until melted. Add gnocchi. Cook, turning occasionally, until golden, 7-8 min. (NOTE: For 4 ppl, cook gnocchi in 2 batches, using 1 tbsp butter per batch!) Transfer gnocchi to a plate.

2

While gnocchi cooks, peel, then mince or grate garlic. Trim, then halve snap peas. Zest lemon, then cut half the lemon into wedges (whole lemon for 4 ppl). Peel, then cut shallot into 1/4-inch pieces. Pick a few mint leaves from stems, then finely chop 1 tsp (dbl for 4 ppl). Add ricotta, lemon zest and mint to a small bowl. Season with salt and pepper, to taste, then stir to combine.

3

Heat the same pan (from step 1) over medium-high. Add 1/2 tbsp oil (dbl for 4 ppl), then snap peas. Cook, stirring occasionally, 1 min. Add shallots. Cook, stirring often, until veggies soften slightly, 2-3 min. Add garlic. Cook, stirring often, until fragrant, 30 sec. Season with salt and pepper.

4

Add 1/2 cup milk, 3 tbsp water (dbl both for 4 ppl) and cream cheese (in small dollops) to the pan with veggies. Cook, stirring constantly, until sauce comes to a simmer. Once simmering, reduce heat to medium. Continue stirring until cream cheese is combined and sauce is smooth, 1-2 min.

5

Add gnocchi to the pan with sauce and veggies. Cook, stirring often, until veggies are tender-crisp and sauce thickens slightly, 1-2 min. Add Parmesan, then season with salt and pepper, to taste. Stir until Parmesan melts, 1 min.

6

Divide gnocchi between plates. Dollop with lemon-mint ricotta. Squeeze a lemon wedge over top, if desired.