Homemade Gnocchi with Peas and Parmesan
Homemade Gnocchi with Peas and Parmesan are fancy, but simple enough to make often! Loaded with delicious onions, butter, peas, and fresh thyme, this dish is filled with flavor!
Make This Recipe
Ingredients
Gnocchi:
3 potatoes, microwaved and skins removed
1/2 cup cottage cheese
2/3 cup white whole wheat flour
2 Eggland's Best eggs, beaten
2 teaspoons thyme leaves
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
Peas and Onions:
1/4 cup butter, divided
1 onion, thinly sliced
2 cups peas
2 teaspoons fresh thyme leaves
3/4 cup shredded parmesan cheese
Salt and pepper to taste
Preparation
- Cook potatoes in the microwave and remove the skins.
- In a food processor, blend together the potatoes and cottage cheese just until smooth. Scoop out the mashed potatoes from the blender into a large bowl and add in flour, beaten eggs, thyme, garlic, onion powder and pepper. Mix until just mixed together- do not overmix.
- In a large pan, heat 2 inches deep of water until boiling.
- On a large clean surface, take a handful of flour and spread it out. Divide dough into 4 piles and lightly roll each piece of dough into long ropes until dough is about 1 inch thick. Cut the dough into about 1 inch pieces.
- Slowly add each of the gnocchi into the boiling water cooking for 2 minutes each until they float. Remove from the water with a slotted spoon. Continue until all gnocchi are cooked.
- In a large skillet, heat butter and cook onions for 3 minutes. Add in the gnocchi in batch and brown for 1-2 minutes per side. Add in the peas and thyme.
- Top with shredded parmesan cheese and salt and pepper to taste.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 6 |
|---|---|
| Calories | 369 |
| Fat | 13g |
| Saturated Fat | 7.5g |
| Cholesterol | 90mg |
| Sodium | 286mg |
| Carbohydrates | 49.1g |
| Dietary Fiber | 8.9g |
| Protein | 16.6g |