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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Parmesan Cheese, shredded(ContainsMilk/Lait)
Sugar Snap Peas
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.
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.
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.
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.
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.
Divide gnocchi between plates. Dollop with lemon-mint ricotta. Squeeze a lemon wedge over top, if desired.