I’ve adapted this quick week-night staple from a similar epicurious.com gnocchi recipe. It’s a highly adaptable combination—spinach, asparagus or fresh tomato also would make pleasing editions. Although I’m a fan of dairy fat, I use half and half here instead of heavy cream, but the latter would yield an even more sumptuous result. Let your calorie conscience be your guide.
Lemony Gnocchi with Peas and Mushrooms
1 tablespoon olive oil
1 tablespoon unsalted butter
2 tablespoons diced onion
1 clove garlic, finely diced
3 to 4 ounces cremini or baby bella mushrooms, thinly sliced
1/2 cup half and half
1/8 teaspoon red pepper flakes
1 cup frozen green peas
12 ounces pre-packaged gnocchi
Zest of one lemon
Juice of half a lemon
1/2 cup grated parmesan
Salt and pepper to taste
Instructions
Bring water to boil in a large stock pot.
Heat a large skillet over medium-high and add olive oil and butter. When butter is melted, add onion and sweat 2 to 3 minutes. Add garlic; cook for 30 seconds, until fragrant. Add mushrooms and cook until most of the liquid is evaporated. Pour in cream, and add salt to taste, red pepper flakes, and frozen peas. Simmer for 5 minutes.
Salt the boiling water, and cook gnocchi according to package instructions. Add lemon zest and juice to mushroom-pea mixture. Drain gnocchi and add to sauce. Mix in parmesan and add salt and pepper to taste.
Serves 2 (hungry) to 3 (normal) people