Skillet-Toasted Gnocchi with Peas

By jeknudson

Ingredients

• 1/4 cup salted butter, divided
• 1 (16-oz.) package potato gnocchi
• 1 tablespoon minced garlic (about 1 large garlic clove)
• 2 teaspoons chopped fresh thyme
• 1 1/2 cups reduced-sodium chicken broth
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 (10-oz.) package frozen sweet peas, thawed, or 1 1/2 cups shelled fresh sweet peas
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 teaspoon lemon zest plus 1 Tbsp. fresh juice (from 1 lemon)
• 2 ounces Parmesan cheese, grated (about 1/2 cup)

Preparation

Step 1

Heat 2 tablespoons of the butter in a large nonstick skillet over medium-high; add gnocchi, and cook, stirring occasionally, until browned all over, about 10 minutes. Add garlic and thyme, and cook, stirring often, until fragrant, about 1 minute. Add broth, salt, and pepper; bring to a simmer, and cook until reduced by about half, 4 to 5 minutes. Add peas, parsley, lemon zest, lemon juice, and remaining 2 tablespoons butter; cook, stirring constantly, until butter melts, about 1 minute. Top with Parmesan, and serve immediately.