Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- Generous pinch of chilli flakes
- 125 ml high-quality chicken broth (or homemade broth)
- 400 g fresh gnocchi
- 4 tablespoons crème fraîche
- 185 g fresh peas shelled (approximately 500g in the pod), or 1 cup of frozen peas
- 2-3 handfuls young spinach, stemmed
- Zest of one organic lemon, finely grated
- Juice of half a lemon, freshly squeezed
- 25 g parmesan, finely grated
- Sea salt and ground black pepper, to taste
Instructions
- Fill a large pot with water, season generously with sea salt, and bring it to a simmer.
- Heat olive oil in a large skillet over medium heat. Add the chopped onion, minced garlic, and chili flakes. Sauté for 3-4 minutes until the onions and garlic start to soften.
- Pour in the chicken broth and let it reduce gently.
- Meanwhile, add the fresh gnocchi to the simmering pot of water. Blanch for 2 minutes, or until the gnocchi starts to float to the surface, then drain immediately and set aside.
- Once the broth has reduced slightly, reduce the heat slightly and stir in the crème fraîche. Add the peas and the drained gnocchi. Stir the mixture gently for 2-3 minutes, or until the peas are crisp-tender. Add the spinach and cook until it wilts, about 1 minute.
- Remove the skillet from heat. Stir in the lemon zest, lemon juice, and grated parmesan. Season with sea salt and black pepper, to taste.
- Spoon the creamy gnocchi into bowls, top with a little more grated Parmesan, and serve immediately. Enjoy!
Nutrition
Notes
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