Tag Archives: peas

Spring Green Creamy Gnocchi


This recipe was inspired by one I saw on Hello Fresh (look for a review coming soon!). If you haven’t heard of Hello Fresh, it is a meal kit delivery company. There are many others, like Blue Apron, Plated, Home Chef, Sun Basket, and oodles more.

The whole idea is they deliver the ingredients, perfectly portioned, with a step by step recipe page. All you have to do is pull out a box of ingredients and some cookware and enjoy the process. A friend of mine gave me one of the “free trial” 3-meal deals, so of course I tested them out.

Overall, I enjoyed the experience, but would not purchase it again because of how food and cooking works in my house. But I can definitely see the appeal for many people. One of the best things about the trial run is that I have access to their recipes now though, and there are some great ideas there!

As I was just browsing through the vegetarian section, this recipe caught my eye, because I had just bought asparagus and happened to have half a pound left. I also had some gnocchi in the pantry (from the Dollar Tree no less!). Thus, this recipe seemed perfect.

I switched up the seasonings a bit and swapped plain Greek yogurt for sour cream (one of my many sneaky healthy food swaps!) and it came out so delicious, the meat-eater loved it and even asked for seconds!

If you don’t have or don’t like a specific herb, that’s fine, try a different one. Use basil instead of rosemary, or try thyme, tarragon, or parsley. If you don’t like walnuts, what about almonds, or cashews, or pecans? Not a fan of asparagus? Well, you’re wrong, but that’s okay try bell peppers, kale, or zucchini.

Spring Green Gnocchi Ingredients

Makes 4 ~1 cup servings.


  • 1 tsp olive or coconut oil
  • 1/2 pound asparagus
  • 1 cup peas (fresh or frozen)
  • 1 tbsp crushed walnuts
  • 1 pound gnocchi
  • 1/3 cup chicken stock
  • 2 tbsp plain Greek yogurt
  • 2 garlic cloves, diced
  • Pinch of chopped rosemary
  • 1 green onion, diced

Step 1: Boil the gnocchi for 5-7 minutes, until they begin to float in the water. Meanwhile, dice the asparagus, garlic, and herbs. Add the asparagus and peas to the boiling pot about 2 minutes before draining.

Step 2: Add the oil, garlic and onion to a pan and fry for 1-2 minutes, until fragrant. Drain the gnocchi and vegetables, add to the pan. Add the stock and mix 1 minute, and then turn off the heat and add the yogurt and walnuts. Mix well to form a creamy sauce.

That’s all there is to it! You don’t need much to create a creamy, tasty sauce that clings to the noodles and vegetables. The walnuts add just a bit of crunch and texture, and you can sprinkle some sea salt on top if you like. (I like).





Creamy Peas and Panchetta Pasta


Nothing is quite so satisfying and delicious as enjoying a brief crop of produce in its prime.  Spring peas are a great example.  They burst into bloom in the early spring, swell to full pods, and then quickly disappear, leaving round seeds to dry and protect until next year.


The beauty of frozen produce is that you can lock in all the enzymes and living nutrients of a fresh item and keep it for use many days or weeks or even months later.  Flash frozen vegetables can be the next best thing to right-from-the-dirt produce, and maybe even better because it is washed and minimally processed. This way, you can enjoy this fresh taste of spring any time of the year!


The cream sauce is made with a minimal amount of fat. I used some half and half and some regular 2% milk. Add fresh grated Parmesan cheese and if you desire a tbsp or so of flour for a thick, creamy, salty sauce that tastes like velvet and will satisfy any Alfredo lover.  You can use other types of cheeses too, don’t be shy about trying mozzarella or reggiano, asiago or feta.



  • 1/2 – 1 cup fresh or frozen peas
  • 1 cup torn greens of choice (kale, swiss chard, collards, spinach)
  • 2 slices thick cut bacon (optional, you can omit for a vegetarian recipe or use turkey bacon instead)
  • 1/2 cup half and half
  • 1/2 cup milk
  • 1/4 – 1/2 cup grated hard cheese
  • Salt & pepper to taste
  • 1/2 pound cooked fresh pasta, drained


Step 1: Boil and drain your pasta.  In a frying pan, cook the bacon until crispy.  Remove and drain all but about 2 tsp of fat*, and crumble the bacon.  Cook the peas and greens in the bacon fat for 5-10 minutes, until softened.


Step 2: To the pan, add the milks and bring to a slow simmer.  Add the cheese and salt and pepper to taste.  Mix well until thickened, add flour 1/2 tbsp at a time if desired.  Pour it over the hot drained pasta and top with a sprinkle of fresh grated cheese!


*If you want a vegetarian dish, omit the bacon and use vegetable of coconut oil instead!