Parisian gnocchi recipe with pea and asparagus pesto
Crisp seared gnocchi that’s light and pillowy on the inside doesn’t have to be a dish you can only get at a restaurant. This bright and sophisticated Springtime recipe for Parisian gnocchi can be made with ingredients you have in your pantry and freezer (but choose garden fresh peas and asparagus if the season is right). Our take on this simple yet elevated gnocchi recipe will make your inner Italian Grandmother sing…or should it be a Parisian Grandmother? Either way, it’ll taste good, man.
FYI: Since Lauren is gluten intolerant, we use a gluten free flour blend instead of AP flour and the result is just as good (honestly).
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For this recipe you will need:
GNOCCHI
2 C AP Flour (I used King Arthur GF FLOUR)
1.5C Water
1 cup grated pecorino
6 oz Butter
5-6 Eggs
1 tbsp Salt
2 tbsp Grainy Mustard
1 tbsp Minced Chive
PESTO
2 OZ or 1 C. Basil
1 OZ or 1/2 C. Parsley
3.5 OZ EVOO or 4 TBPS
Juice of 1 lemon
1 tsp salt
2 oz or 1/4 C Grated Pecorino
1 OZ or 2 tbsp toasted chopped walnut
ASPARAGUS
FROZEN PEAS
1 tbsp BUTTER TO GLAZE VEGGIES
#parisiangnocchi #glutenfreegnocchi #gnocchi
Recipe Video:
