Fresh Pea Gnocchi with Tarragon Sauce

Fresh Pea Gnocchi with Tarragon Sauce


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If potato gnocchi are a little too heavy for you, try this lighter alternative! Made with fresh peas and a flavorful tarragon sauce, this is a perfect spring dinner.

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Chicago, IL

Time needed

30 min preparation + 20 min cooking

Serving Size / Yield

6 servings


  • For the gnocchi:
  • 1 cup fresh peas
  • 1 egg
  • 1 cup ricotta cheese
  • ¼ teaspoon salt
  • ¼ teaspoon nutmeg
  • ¼ teaspoon white pepper
  • 1-2 cups flour
  • For the sauce:
  • 3 cups heavy cream
  • 2 cloves garlic, lightly crushed
  • 1 large sprig of tarragon
  • 1 tablespoon chopped tarragon
  • ¾ teaspoon salt
  • white pepper to taste
  • Juice of 1 lemon

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For the gnocchi:
Put the peas in a food processor and blend into a puree. Put the puree in a bowl and add the egg, ricotta, salt, nutmeg and white pepper. Beat together.
Add one cup of flour and mix with a spoon. The resulting dough should be wet and tacky. Add flour one spoon at a time until you can form the dough into a 1-inch thick log.
Cut the log into ½ inch pieces. Gently roll the pieces across a fork.
Boil the gnocchi in a large pot of salty water until they float, then one minute more. Drain and set in a baking sheet so they don’t touch each other.
For the sauce:
Heat the heavy cream, garlic and tarragon sprig in a large saucepan and bring to a boil. Cook until it reduces by half, about ten minutes. Remove the garlic and tarragon before seasoning with salt and pepper. Add the lemon juice and chopped tarragon.
To assemble:
Plate the gnocchi before pouring the sauce over it, then toss to combine.
Serve and enjoy!

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