Creamy Gnocchi and Snap Peas
with a Lemon-Mint Ricotta Dollop
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
350 g
Gnocchi
(Contains: Wheat)
100 g
Ricotta Cheese
(Contains: Milk)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
7 g
Mint
1 unit
Garlic, cloves
1 unit
Lemon
113 g
Sugar Snap Peas
50 g
Shallot
43 g
Cream Cheese
(Contains: Milk)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
½ tbsp
Oil*
½ cup
Milk*
(Contains: Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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.
