What are we preparing today? How about some tasty gnocchetti with turmeric cream and peas? They are a main course that is not difficult to make and can be prepared quite quickly. They are perfect for both a family meal and a table with guests. And how creamy they are! So my sincere advice is to try them right away.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 3 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Gnocchetti with Turmeric Cream
If you use fresh peas, weigh them shelled.
- 1.1 lbs potato gnocchetti
- 1 shallot
- 1.4 tbsp butter
- 1 cup peas (fresh or frozen)
- 1 tsp cornstarch
- 1.3 cups milk
- 1 tsp turmeric powder
- 1.1 oz grated Grana Padano (or Parmesan)
- salt
- black pepper
Tools
- 1 Skillet
- 1 Pot
- 1 Slotted spoon
- 1 Small saucepan
- 1 Small bowl
Preparation of the Gnocchetti with Turmeric Cream
In a large skillet, melt the butter and sauté the finely chopped shallot. When it starts to sizzle, add the peas and a few tablespoons of hot water.
Let them absorb the flavors for a moment, then lightly salt them. Continue cooking over low heat until the peas are tender but still crisp. This will take about 10 minutes.
Meanwhile, in a small bowl, dissolve the cornstarch in 3 tablespoons of water, then set aside.
Pour the milk into a small saucepan and add the turmeric and a generous pinch of salt.
Place over the heat and bring to a boil. Then remove from the heat, add the dissolved cornstarch, and stir until perfectly combined.
Adjust the salt, add the grated cheese, and stir again.
Cook the gnocchetti in plenty of salted boiling water, drain them with a slotted spoon as soon as they resurface, and transfer them directly to the peas’ skillet.
Also add the turmeric cream and let it blend for a minute over low heat, stirring gently. Enhance the flavor with a generous grind of black pepper.
Finally, distribute the gnocchetti with turmeric cream onto individual plates and serve immediately, piping hot. Enjoy! PaolaI want to remind you that you can follow me on various social media to stay updated on the new recipes I publish. You’ll find me on Facebook (HERE), on Twitter (HERE), on Pinterest (HERE), on Instagram (HERE), and also on Tik Tok (@zenzero_limone). Thank you ♥!
Note
I found this recipe in an old issue of the magazine “La Cucina Italiana”. They used broad beans and chili pepper there. The modifications are all mine.
