Pink Peppercorn Lemon Thyme Green Goddess Gnocchi
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
Modern American
Servings
2
Prep Time
20 minutes
Cook Time
25 minutes
Pillowy gnocchi tossed in a bright Green Goddess sauce loaded with fresh basil, dill, parsley, lemon, and Spiceology’s Pink Peppercorn Lemon Thyme. Crisp asparagus and snap peas keep it fresh, while salty shards of crispy prosciutto and pecorino bring the kind of balance that makes you immediately go back for another bowl. Creamy without feeling heavy, bright without trying too hard — spring dinner with a little swagger.
Author:Chef Ryan
Ingredients
- 1 package of Gnocchi, 300-400g (or homemade ones)
- 1 bundle of Asparagus
-
12oz of Snap peas
- 3-4 slices of prosciutto
- Lemon zest, for finishing
- Pecorino Romano, for finishing
- 1 1/2 cups Plain Greek Yogurt
- 1 1/2 tbsp Spiceology’s Pink Peppercorn Lemon Thyme Seasoning
- 1 lemon, juiced
- 3 green onions
- 1 handful of fresh basil
- 1/4 cup fresh dill
- 1/2 cup of fresh parsley
- 4-6 tbsp olive oil
- Salt and pepper to taste
Directions
In a blender container add in your yogurt, all the fresh herbs, green onion, lemon zest, pink peppercorn lemon thyme seasoning and olive oil. Blend until smooth, taste and add salt and pepper and more pink peppercorn lemon thyme if needed.
Crisp up your prosciutto in the oven (350°F for 6-7 mins) or in a pan on the stove. Set aside once crispy.
Slice your asparagus and Blanche in boiling water for 1-2 mins depending on how thick they are. Flash chill in some ice water.
Heat a large pot with salted water and bring to a boil, cook your gnocchi as per the packages instructions.
In a large pan add some olive oil or melt some garlic butter and add in your cooked gnocchi, sauté for a minute then add in your green goddess, asparagus and peas and a ladle or 2 of the water your cooked your gnocchi in. Cook just until your sauce and veggies are heated through, about 3-4 minutes.
Plate your gnocchi, finish with your crispy prosciutto, pecorino and lemon zest and enjoy this bright spring gnocchi dish.
Recipe Video
Recipe Note
BLANCH YOUR GREENS LIKE YOU MEAN IT
Asparagus and snap peas only need a quick blanch. You’re chasing vibrant green and fresh snap, not soft vegetable soup energy. Ice bath immediately after cooking keeps the color electric and the texture tight.
GNOCCHI WATER IS YOUR BEST FRIEND
That starchy cooking water helps the Green Goddess sauce cling to the gnocchi instead of sitting underneath it like a yogurt puddle. Add a little at a time until the sauce turns glossy and coats every dumpling.
CRISP THE PROSCIUTTO HARDER THAN YOU THINK
Prosciutto keeps crisping slightly after it comes out of the oven. Let it cool completely before breaking it over the top so you get those salty glass-like shards instead of chewy ribbons.
DON’T OVERBLEND THE SAUCE
Blend until smooth and bright green, but don’t let it run forever or the herbs can dull out and lose freshness. If your sauce gets too thick, loosen it with a splash of cold water or extra olive oil.
GARLIC BUTTER > PLAIN OIL
Olive oil works perfectly, but sautéing the gnocchi in garlic butter adds a toasted savory note that plays ridiculously well with the lemon thyme and pecorino. Worth the extra pan.
