After the success of the borlotti bean gnocchi, I couldn’t resist experimenting with other versions for you, obviously legume-based, such as these pea gnocchi, and this is just the beginning! As I’ve been telling you repeatedly, legumes are full of minerals and vitamins for our body. Peas, in particular, are very digestible legumes and useful for stabilizing blood sugar and cholesterol levels. They are also rich in fiber and low in calories, with a high content of carbohydrates, potassium, and phosphorus, as well as vitamins C and K and folic acid. Introducing them more often into our diet is indeed a healthy choice, but sometimes ideas are lacking to enjoy them at their best, and here I come to your rescue! These pea gnocchi are an easy solution to bring a vegan-style first course to the table, although it will depend on how you season them, and you’ll see, they’ll be a real game changer in the kitchen! Moreover, they can be prepared at lightning speed, just a few minutes to blanch them and then everything goes into the mixer. The dough is very comfortably worked with a spatula so you won’t even get your hands dirty. Their sweetness will pair perfectly with any seasoning you choose to use, so roll up your sleeves and prepare them with me!
If you’re interested in some alternative versions of gnocchi, try experimenting with these ideas below:
- Difficulty: Easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 20 Minutes
- Portions: 2-3 people
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients:
- 10.5 oz frozen peas
- 3/4 cup spelt flour (or all-purpose flour, as needed for the board)
- 2 tbsp extra virgin olive oil
- to taste salt
- to taste pepper
Tools:
- 1 Pot
- 1 Colander
- 1 Mixer
- 1 Bowl
- 1 Spatula
- 1 Plastic wrap
- 1 Dough scraper
Steps:
Blanch the peas in lightly salted hot water for 5 minutes from the time it starts boiling.
Drain them very well using a colander and, once they have cooled slightly, transfer them to a mixer. Salt to taste.
Add the oil gradually and blend in stages
You should obtain a rather soft and homogeneous mixture.
Transfer the mixture to a large bowl along with the flour.
Work them with a spatula without getting your hands dirty. The mixture will remain quite soft, it’s absolutely normal. Cover with plastic wrap and refrigerate to firm up for 20 minutes.
After this time, flour the work surface and transfer a sufficient amount of the mixture to form a cylinder.
Roll it, lengthening it, with your hands as you would with traditional gnocchi.
Then, with the help of a dough scraper, gradually cut out your gnocchi. Continue in this way until you have used up all the mixture.
Cook them for a few minutes in plenty of salted water. They will be ready when they float to the surface.
Drain them with a skimmer and dress them with whatever you desire.
And voilà… your pea gnocchi are ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
I dressed them with leftover Nebrodi pork ragù which paired deliciously!
You can dress them with simple tomato sauce, a ricotta cream, or whatever your imagination suggests.
Storage
👉 You can prepare the pea gnocchi in advance and store them in the fridge wrapped in a clean cloth and lightly dusted with flour. Alternatively, place them in containers suitable for refrigeration, always lightly floured and separated from each other by small sheets of parchment paper for up to 2-3 days.
Advice, notes, variations, and suggestions
🟣 As I mentioned above, you can replace peas with other types of legumes like chickpeas or beans.
