For the pea haters and pea lovers alike.
This Green Pea Gnocchi with Burrata is vibrant, silky smooth and incredibly flavourful.
If you love peas you will be in heaven. If you hate peas, you won’t even know they’re there.
The vibrant, scrumptious sauce is made primarily of blended peas and herbs. A little lemon for zip, pasta water to smooth it out, garlic because it’s awesome and butter because butter.
We could stop right there, but this is the Pypers Kitchen where we like to make things a little extra with minimal effort, so….
We’re going to crown this dish with a big ball of dreamy burrata drizzled with rich olive oil and freshly cracked black pepper. Drooling yet?
You might think a sauce made of blended peas sounds a bit weird. Just trust.
Have I steered you wrong before? Have I ever shared anything with you that wasn’t just plain yummy?
Trust.
This dish is incredibly easy to make and ready in less than 30 minutes, which makes it perfect for a weeknight meal but also impressive enough for a dinner party.
Scroll past the recipe if you’re looking for tips, substitutions, questions, etc. and details on how to make this recipe, but if you want to get straight to it, here’s my recipe-ish…
Green Pea Gnocchi with Burrata
Ingredients
- 1 lb gnocchi
- 1 ball burrata 9 oz/250 grams
- 2 cups frozen sweet green peas
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh mint chopped
- 2 Tbsp fresh lemon juice
- 2 Tbsp butter
- 2 Tbsp olive oil
- 2 galic cloves minced
Instructions
- Bring a large pot of well-salted water to a boil.
- Add in the peas and boil for 2 minutes. Remove the peas with a slotted spoon and transfer to a blender
- Add the gnocchi to the boiling water and cook for 2-3 minutes.
- Remove with a slotted spoon and spread out on a paper towel lined baking sheet or plate.
- To the blender, add 1/3 cup of the cooking water, the herbs, lemon juice, 1 tsp salt and a big pinch of black pepper.
- Blend until completely smooth.
- Heat the butter and olive oil in a large skillet and when it’s hot add in the garlic and the gnocchi.
- Allow the gnocchi to get a little brown, turning once or twice.
- Add in the pea sauce, mix well and let cook for 1-2 minutes.
- Serve the gnocchi on a platter topped with the ball of burrata a drizzle of olive oil and several cracks of freshly ground black pepper.
green pea gnocchi with burrata recipe ingredients, tips, substitutions:
Peas – obviously. Fresh peas are definitely a great choice, but I almost always make this with frozen peas. If you’re using fresh, just make sure you’re not using the large, over-ripe yucky ones or your sauce will be gross. Young, sweet peas are best.
Herbs – I use fresh parsley and mint. Parsley is bright and fresh and mint is just so perfect with peas.
Lemon – fresh lemon juice please. This keeps the sauce bright and zesty. Don’t leave it out.
Burrata – use one large ball (around 250 grams/9 oz) or a couple of small ones.
Gnocchi – if you want to make your own gnocchi you totally can but you’re a better person than I am. I buy the shelf stable gnocchi you can find in the pasta section of the supermarket.
Storing – this is best served immediately, but you can store leftovers in the fridge for a couple of days.
Green Pea Gnocchi with Burrata Recipe Variations:
Extra Peas Version – make the recipe as-is but blanch an extra handful of peas, set them aside and add them to the top of the finished dish. This adds great texture!
Goat Cheese Version – instead of the burrata, top the gnocchi with a handful of crumbled goat cheese and some extra, chopped fresh mint.
Chicken Version – if you want to amp up the protein you can add a couple of chopped, poached chicken breasts. I prefer to keep the chicken subtle and juicy, so I prefer poached, but baked, sautéed or grilled work too.
green pea gnocchi with burrata Recipe, how to make it…
Start a large pot of water boiling and salt it well.
Carefully add in the peas and blanch them for about 2 minutes, being mindful not to overcook them. We still want them bright and vibrant. Use a slotted spoon to scoop the peas out of the water and add them straight to your blender.
Now add the gnocchi into the boiling water. Cook for 2-3 minutes until the first few start floating to the surface. Scoop the gnocchi out and spread them out on a paper towel lined baking sheet or large plate.
To make the sauce add some of the pasta water to the peas in the blender along with the herbs, lemon juice and a good amount of salt and pepper. Blend until it’s completely smooth.
Now heat up a large skillet with some butter and olive oil. When it’s all melted and hot add in the gnocchi and the garlic. Stir to get it all coated and then allow it to cook until lightly browned and crisp.
Pour in your green pea sauce and stir well. Let is cook for a minute or so just to make sure it’s all nice and hot.
Pour the gnocchi out onto your serving platter and top it with the ball of burrata.
Drizzle on some good extra virgin olive oil and some fresh cracks of coarse black pepper.
My pro-tip: leave the gnocchi to cook in the pan until they’re a little brown and crisp on the outside. It really amps up the dish.
serving ideas…
- This is an easy and complete vegetarian meal as it is, but if you want to add a side salad you should try my Strawberry Goat Cheese Salad. All that with a crusty baguette and a glass of prosecco makes for a perfect spring dinner party!
- For lunch I like to serve this with a light dessert like tea and shortbread cookies or Lemon Cookies…
- But for dinner I like to offer something like this Lemon Blackberry Bread or Lemon Ricotta Cake.
If you like this easy Pea Sauce Gnocchi Recipe let me know what you think in the comments below and please find and follow me on Social Media!
