Gnocchi and Peas with Pesto

peas and gnocchi

I opened my freezer this morning and saw peas, some left over uncooked gnocchi and a small container of pesto. Let me show you a little of this and that and take note……..
1 cup of frozen peas
1/2 lb. of gnocchi (that’s all I had)
3 tbsp. pesto (fresh pesto leftover from a few months ago)
2 tbsp. extra virgin olive oil
pinch of red chili flakes
reserve 1/2 cup of pasta water
/2 cup Parmigiano cheese
Bring a medium pot of cold water to a boil and add 2 tbsp. of salt. Add the gnocchi and cook for three minutes. Add the frozen peas in the same pot and cook together in the same pot.
The gnocchi will be ready when they begin to float to the surface (approx. 5-7 minutes). Drain the gnocchi and peas and put them back in the pot. Add the pesto, 2 tbsp. of olive oil , red chili flakes, pasta water and toss.
Add a handful of parmigiano cheese (in this example, I am not measuring but it should yield about 1/2 cup. Toss and serve immediately.
Buon Appetito!

1 comment to Gnocchi and Peas with Pesto

  • Stella

    Yum Maria, sounds like pesto made even more healthful (not that pesto isn’t healthful in the first place).
    I have a basil plant outside that is looking pretty pitiful right now, but it flourishes once the weather warms up. I also always keep some frozen organic peas around, so I’m bookmarking this. Thanks!

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