Hey there, fellow foodies! I’m Isabella Rossi, and today I’m beyond excited to share with you a recipe that truly embodies the essence of springtime bliss. Get ready to indulge in the symphony of flavors that is my Pea Gnocchi with Fresh Peas, Pistachio Pesto, Creamy Ricotta, and Zesty Lemon. Trust me when I say, your taste buds are in for a dance party of epic proportions!

Isabella Rossi is a passionate food lover with roots tracing back to the beautiful coastal region of Liguria in Italy. Growing up in a family where cooking was a cherished tradition, Isabella developed a deep appreciation for fresh, wholesome ingredients and the art of creating delicious meals. With her warm personality and creative flair, Isabella enjoys experimenting with different flavors and cuisines, always adding her own personal twist to traditional recipes. When she’s not in the kitchen, you can find Isabella exploring local farmers markets, indulging in food photography, or planning her next culinary adventure.

Isabella Rossi currently resides in the United States and grew up in Italy.

Hailing from the coastal region of Liguria in Italy, this recipe holds a special place in my heart. Liguria is known for its exquisite culinary heritage, and fresh, vibrant ingredients are at the core of our delicious dishes. As a native of this breathtaking region, I grew up surrounded by fields of peas and fragrant lemon groves, and the pea gnocchi is a beloved specialty. The combination of sweet peas, creamy ricotta, zesty lemon, and nutty pistachio pesto captures the essence of Ligurian cuisine, while also paying homage to the arrival of spring.

The origins of this delightful dish can be traced back to the charming seaside town of Portofino, nestled along the Ligurian coast. Legend has it that an inventive chef named Nonna Rosa created the first pea gnocchi as a way to celebrate the abundance of fresh peas from her garden. She wanted to craft a dish that showcased the delicate sweetness of the peas while adding a touch of indulgence. And so, Nonna Rosa lovingly crafted these tender gnocchi that melted in your mouth and paired them with a vibrant pistachio pesto and creamy ricotta. The locals were instantly smitten, and this recipe quickly became a staple in every kitchen along the coast. Now, it’s time for you to experience the magic of this timeless recipe and bring a taste of Portofino to your own table!

What you need

Get ready to experience Springtime Bliss with my recipe for Pea Gnocchi with Fresh Peas, Pistachio Pesto, Creamy Ricotta, and Zesty Lemon. This dish is a symphony of flavors that will make your taste buds dance with joy! Picture tender gnocchi made with homemade dough using vibrant green peas, cooked until they float to the surface like little pillows of perfection. But wait, it gets even better! We sauté these gorgeous gnocchi with fresh peas in a fragrant olive oil, adding a burst of sweetness to every bite. Then comes the pièce de résistance – a creamy ricotta that adds a luscious and velvety touch to the dish. And of course, we can’t forget about the star of the show – a vibrant and nutty pistachio pesto, made with basil, garlic, parmesan cheese, and a squeeze of zesty lemon. Tossed together and garnished with grated Parmesan, fresh basil leaves, and that extra citrusy kick, this dish is a true celebration of spring flavors. So, roll up your sleeves, let’s make some gnocchi magic happen and immerse ourselves in this springtime bliss!

Ingredients:

• Pea Gnocchi – Homemade gnocchi made with fresh peas are the star of this recipe. The natural sweetness and vibrant green color of the peas give the gnocchi a delightful flavor and appearance. If fresh peas are not available, you can use frozen peas as a substitute.
• Fresh Peas – Fresh sweet peas add a burst of freshness to the dish and provide a lovely texture. They are used both in the gnocchi and as a garnish. If fresh peas are not available, you can use frozen peas as a substitute.
• Pistachio Pesto – The vibrant green pistachio pesto complements the pea gnocchi perfectly. It adds a richness and nuttiness to the dish. Feel free to substitute with traditional basil pesto if desired.
• Creamy Ricotta – Creamy ricotta cheese adds a luscious and creamy texture to the dish. It balances out the flavors and enhances the richness. If you prefer a vegan option, you can use dairy-free ricotta substitute.
• Zesty Lemon – A squeeze of fresh lemon juice brightens up the flavors of the dish and adds a refreshing citrusy note. The zest adds extra fragrance and zing. If you don’t have lemons, you can use other citrus fruits like lime or orange.
• Salt – Salt enhances the flavors of all the ingredients and balances the dish. Adjust the amount according to your preference.
• Pepper – Freshly ground black pepper adds a subtle kick and complements the flavors of the dish. Adjust the amount according to your preference.
• Olive Oil – Olive oil is used for cooking the gnocchi and making the pistachio pesto. It imparts a delicious flavor and helps in achieving a nice golden crust on the gnocchi.
• Parmesan Cheese – Freshly grated Parmesan cheese adds a savory and salty element to the dish. It enhances the flavors and can be sprinkled on top as a garnish.
• Fresh Basil – Fresh basil leaves add a pop of freshness and herbal aroma to the dish. They can be torn and sprinkled on top as a garnish.

Utensils:

• Large Pot
• Colander
• Skillet or Frying Pan
• Wooden Spoon
• Grater
• Lemon Zester
• Chefs Knife
• Cutting Board
• Serving Bowl – Optional

Pea Gnocchi

Oh, the glorious Pea Gnocchi! It’s a true delight for the taste buds and a feast for the eyes. These little green dumplings made with fresh peas have an irresistible sweetness that perfectly balances the savory flavors of the dish. Not only are they vibrant and visually appealing, but they also pack a healthy punch. Peas are low in fat and high in fiber and protein, making them a nutritious addition to any meal. Now, I know what you’re thinking – gnocchi made with peas? Trust me, it’s a match made in culinary heaven. The peas lend a delicate flavor and tenderness to the gnocchi that is simply unmatched. So, let’s dive into this recipe and discover the magic of these little green gems!

Pistachio Pesto

Ah, the vibrant and nutty Pistachio Pesto! It’s like a burst of sunshine in your mouth. We all know and love the classic basil pesto, but have you ever tried its pistachio-infused cousin? Let me tell you, it’s a game-changer. Pistachios add a unique richness and a satisfying crunch that takes the pesto to a whole new level. Not only are they incredibly tasty, but they also offer numerous health benefits. Pistachios are a good source of healthy fats, fiber, and protein, making them a guilt-free indulgence. Now, I understand that some may be skeptical about using pistachios in pesto, as it’s not the most traditional choice. But trust me on this one, the combination of the earthy pistachios with the fresh flavors of the peas and lemon in this recipe is simply divine. So, let’s embrace the unexpected and savor the deliciousness of this pistachio pesto!

What to serve it with?

When it comes to serving my Springtime Bliss: Pea Gnocchi with Fresh Peas, Pistachio Pesto, Creamy Ricotta, and Zesty Lemon, I highly recommend pairing it with a crisp and refreshing glass of Vermentino wine. As a proud Italian, wine has always been an integral part of my family’s dining experience. Vermentino, with its bright acidity and citrus notes, beautifully complements the flavors in this dish. The wine’s zesty undertones and vibrant character elevate the taste of the fresh peas and highlight the tangy lemon zest in the gnocchi. Sipping on a glass of Vermentino while savoring each bite of this delightful meal is, for me, the epitome of pure culinary bliss and a true celebration of my Italian heritage.

Summary

And there you have it, my friends – a taste of springtime bliss served on a plate! I hope you’re feeling inspired to try out my Pea Gnocchi with Fresh Peas, Pistachio Pesto, Creamy Ricotta, and Zesty Lemon. Don’t forget to share your culinary creations with me in the comments below. I would love to hear about your experiences making this dish and any creative twists you added along the way. Did you perhaps swap out the peas for another seasonal veggie? Or did you experiment with different herbs in the pesto? Let’s keep the conversation going and continue to spread the joy of cooking together. Remember, the magic is in the details, and I’m eager to hear all about the delightful details you’ll infuse into this recipe. So, let’s dive into the kitchen, get our aprons on, and create some springtime bliss! Buon appetito, my fellow food enthusiasts!

Here’s the recipe:

Springtime Bliss: Pea Gnocchi with Fresh Peas, Pistachio Pesto, Creamy Ricotta, and Zesty Lemon

Isabella Rossi

Indulge in the vibrant flavors of spring with this delightful recipe for Pea Gnocchi. Made with fresh peas, creamy ricotta, and zesty lemon, this dish is a burst of freshness on your palate. Topped with a vibrant pistachio pesto, it's the perfect way to celebrate the season.

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Course Main Course, Side Dish

Cuisine Italian

Servings 4

Equipment

• large pot
• Colander
• Skillet or Frying Pan
• wooden spoon
• grater
• Lemon Zester
• chef's knife
• cutting board
• Serving Bowl

Ingredients

  

• 1 pound Pea Gnocchi
• 1 cup Fresh Peas
• 1/2 cup Pistachio Pesto
• 1/2 cup Creamy Ricotta
• 1 lemon Zesty Lemon
• to taste Salt
• to taste Pepper
• 3 tablespoons Olive Oil
• for garnish Parmesan Cheese
• for garnish Fresh Basil

Instructions

 

• Make the Pea Gnocchi Dough - In a large pot of salted boiling water, cook the fresh peas for 3-4 minutes until tender. Drain and transfer to a food processor. Puree until smooth. In a mixing bowl, combine the pea puree, flour, salt, and pepper. Mix until a soft dough forms. If the dough is too sticky, add a little more flour. - When cooking the fresh peas, be mindful not to overcook them as it can affect the color and flavor of the gnocchi. It's important to drain and cool the peas before pureeing them to achieve a smooth consistency. Adjust the amount of flour as needed to achieve the desired dough consistency.
• Shape the Pea Gnocchi - On a lightly floured surface, divide the gnocchi dough into small portions. Roll each portion into a long rope, about 1/2 inch in diameter. Cut the ropes into small bite-sized pieces. Optional: Gently press the gnocchi pieces with a fork to create ridges. - Dust your hands and the surface with flour to prevent the dough from sticking. Rolling the dough ropes requires patience and a gentle touch to maintain the desired shape. Pressing the gnocchi with a fork is optional but can help the sauce adhere better to the gnocchi.
• Cook the Pea Gnocchi - Bring a large pot of salted water to a boil. Carefully add the gnocchi and cook until they float to the surface, usually 2-3 minutes. Remove the cooked gnocchi using a slotted spoon and transfer to a colander to drain. - Be gentle when adding gnocchi to the boiling water to avoid them sticking together. Cooking time may vary slightly, so keep an eye on them and remove them from the water as soon as they rise to the surface. If you prefer a crispier texture, you can pan-fry the cooked gnocchi in a skillet with a drizzle of olive oil until golden brown.
• Prepare the Pistachio Pesto - In a food processor, combine pistachios, basil leaves, garlic, parmesan cheese, lemon juice, and olive oil. Pulse until well blended into a thick and creamy pesto consistency. Season with salt and pepper to taste. - For a chunkier pesto, leave some pistachios roughly chopped instead of grinding them all. Adjust the flavors by adding more lemon juice or cheese to suit your taste preference. If you don't have a food processor, you can also use a blender or a mortar and pestle for making the pesto.
• Assemble the Dish - In a skillet, heat olive oil over medium heat. Add the fresh peas and sauté for a few minutes until tender. Add the cooked gnocchi to the skillet and gently toss to coat them with the peas and olive oil. Remove from heat and stir in the creamy ricotta. Serve the pea gnocchi in bowls, drizzled with the prepared pistachio pesto and garnished with grated Parmesan cheese, fresh basil leaves, and a squeeze of zesty lemon. - For an extra burst of freshness, you can add a handful of baby spinach leaves or arugula to the skillet along with the fresh peas. Feel free to adjust the quantities of ricotta and pesto according to your taste preferences. Serve the dish immediately to enjoy the flavors and textures at their best.