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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
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
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.