Ingredients
- 2 Packages of Potato Gnocchi (about 35 oz total)
- 1 cup Creamy Ricotta (Whole Milk is recommended)
- ¼ cup Olive Oil
- ½ cup Parmesan Cheese
- ½ Lemon, Squeezed for Juice
- ½ tsp Garlic Powder
- Salt and Pepper (to taste)
- 1 tsp Italian Seasoning
- ½ cup Sharp White Cheddar (grated)
- 1 cup Sweet Peas (Fresh or Frozen)
- **A splash of pasta water - Do not skip this. Take from the pot when the gnocchi is finished.This is how the sauce gets super creamy with the noddles and not clumpy.
- Olive Oil and 1 tbsp Butter for cooking
Directions
- 1
In a high-speed blender (or mixing device) add ricotta, olive oil, parmesan cheese, spices, and lemon juice. Blend on medium until well combined. Should take about 1 minute. Set aside.
- 2
Fill a medium-size pot with water and some salt and bring to a boil.
- 3
Meanwhile, when the gnocchi is almost ready, heat up olive oil and butter on medium in a large saucepan.
- 4
When gnocchi is ready (takes about 2 minutes), it should float to the top and be pillowy soft. Take a small cup and scoop out some pasta water. Set pasta water aside and drain the rest of the gnocchi.
- 5
Add gnocchi to the saucepan with oil and butter. Mix well. Add in frozen peas and mix well again.
- 6
Add the ricotta sauce from the blender into the saucepan and mix well. Add a splash of pasta water and mix. It should be creamy and slightly liquidy. That is ok, because it will reduce.
- 7
Add in grated white cheddar cheese and mix well.
- 8
Lastly, season with salt and pepper to taste and top with zome lemon zest. Serve hot and enjoy!