Pea Gnocchi with Parmesan Cream
Gnocchi never tasted so good. Explore the summer harvest – green peas and vine-ripened tomatoes – you can’t go wrong.
Serving 8 people
4 big golden Yukon Potatoes, about 1 ¼ lbs
2 large egg yolks, whisked with pinch of salt
1 cup flour
½ cup freshly pureed green peas
FOR SLOW –ROASTED TOMATOES
1 lbs vine-ripened tomatoes
1 tablespoon olive oil
Salt and freshly ground black pepper
1 teaspoon of sugar
FOR PARMESAN CREAM
1 cup Parmesan cheese
1 cup heavy cream
¼ thick pancetta slice, cut to small pieces
½ mixed mushrooms, cut to small pieces
1 shallot, diced
½ cup peas
Preheat the oven to 350F.
Boil the peas in a lightly salted walter until soft.
In an immersion blender blend half a cup peas until creamy, occasionally adding some water. Cut the tomatoes in half and toss them with the olive oil, salt, freshly ground black pepper and the sugar. Place the in a baking sheet, cut side up and bake them until softened. If you have plenty of time roast the tomatoes on 150F for 3-4 hours, if not bake them simultaneously with the potatoes.
Find the rest of the recipe at the August issue of MAZA Cooking Journals available on the iTunes store.