potato gnocchi - The Kitchen Buzzz

Gnocchi with Peas & Sun-dried Tomatoes (Vegan)

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Prep time: 10 minutes
Serves: 2 to 3 (as a main dish) or 4 as a side

This gnocchi dish is a comfort food, especially during autumn or winter. My recipe is easy – after boiling the gnocchi, simply toss in the remaining ingredients and indulge!

Ingredients:
One 16-ounce package potato gnocchi
1/2 cup fresh or frozen peas
3 to 4 tablespoons extra virgin olive oil
1/2 cup chopped and drained sundried tomatoes (they are sold in a jar and packed in oil)
3 to 4 tablespoons chopped, fresh Italian flat leaf parsley
salt and ground black pepper, to taste

Directions:
1. Bring a 2-quart saucepot of water to a boil; gently stir in the gnocchi.

2. When water returns to a boil add the peas.

3. Cook the gnocchi and peas for 2 to 3 minutes or until they rise and float in water.

4. Drain the gnocchi and peas in a colander and gently (DO NOT BREAK THE GNOCCHI) transfer them to a glass or porcelain mixing bowl.

5. Gently stir in the remaining ingredients. Taste and adjust seasonings (olive oil, salt and black pepper).

6. Serve gnocchi immediately, while they are hot.

7. Each guest should add their own grated Parmigiana Reggiano or Pecorino Romano cheese (optional).
Text & Photograph ©2025 Nancy DeLucia Real

Gnocchi Duo

In Italian cuisine, gnocchi are treated as a first course and are featured among the pasta dishes on a menu. Classic gnocchi are made of potatoes and flour and served with different sauces. Since it’s difficult for me to be limited to one sauce and one flavor, I serve gnocchi with a duo of sauces. This recipe calls for a tomato sauce and a walnut-olive oil drizzle over the gnocchi. It’s simple to make and a delight to the eye and palate.

Prep time: 15 to 20 minutes
Serves: 3 to 4

Ingredients:
One pound (16 ounces) ready-made gnocchi (vacuum-packed or frozen)
1 teaspoon salt
1 cup tomato sauce, made ahead (see tomato sauce recipe for spaghetti, previously published on this blog on 8-25-10)
4 tablespoons extra virgin olive oil
Dash ground black pepper
1/2 cup freshly ground walnuts
4 walnut halves (for garnish)
1/2 cup freshly grated Parmigiano Reggiano or Pecorino Romano cheese

1. In a 5-quart saucepot, bring 3 quarts of water to a boil. Add the gnocchi and salt.

2. Cook on medium-high heat, uncovered, until gnocchi rise to the surface (about 3 to 4 minutes).

3. Transfer saucepot to a cool surface. With a slotted spoon, gently remove gnocchi from water, dividing them equally among three or four dinner plates.

4. Working with one plate of gnocchi at a time, drizzle one tablespoon of the oil on half of the gnocchi, followed by some black pepper and a sprinkle of walnuts.

5. Garnish with a walnut half. Spoon some tomato on other half of the gnocchi in plate and garnish with a parsley sprig.

6. Repeat with remaining plates of gnocchi. Ask each guest to add their own cheese.

Wine suggestion: Bordeaux (red or white).

Note: Do not overcook gnocchi, as they will become mushy and fall apart. When buying gnocchi, you may have to experiment with different brands until you find one that you like.

My favorite Italian brands are: Ferrara® and DeCecco®. Both varieties are vacuum-packed and found in the pasta section of supermarkets or international markets.

As for a frozen brand, I recently found La Salteña® gnocchi at an Argentine market/restaurant called Buenos Aires, located in Van Nuys, California.