Spring Pea Gnocchi
This vibrant recipe for English pea gnocchi is a spring twist on traditional potato gnocchi that transforms sweet seasonal produce into an elegant dish for special occasions. They're finished with a silky herb-infused pea cream sauce and are so tender they will melt in your mouth!
These beautiful green pea gnocchi deliver the essence of spring with their subtle sweetness and tender texture. While making gnocchi from scratch might seem challenging, this version comes together with a straightforward technique that anyone can master.
The pea-potato dough pairs perfectly with the herb-infused cream pea sauce, creating a special dish that's worthy of Easter dinner or any spring celebration.
My traditional homemade gnocchi recipe works year-round, but this spring version adds a pop of color and fresh flavor. Like my sweet potato gnocchi, we're using seasonal vegetables to add both flavor and a gorgeous green shade to the dough.
Mastering the Gnocchi Technique
Creating perfect gnocchi is all about developing the right texture. The key to light, pillowy gnocchi is handling the dough with a gentle hand. Overworking causes the starches in the potatoes to release too much gluten, resulting in tough, chewy dumplings rather than the tender, melt-in-your-mouth texture we're after.
When incorporating the pea puree, you'll notice the dough becomes slightly more moist than traditional gnocchi. Trust your instincts here—add just enough flour to create a workable dough that doesn't stick to your hands, but stop before it becomes dense or stiff. The dough should feel soft and pliable, never rubbery.
Want more great springtime Italian recipes? Try my creamy spring vegetable risotto, this fresh ramp pesto pasta with shaved asparagus, or a simple side of peas with prosciutto and ricotta.
Why This Recipe Works
- Delicate spring peas transform classic potato gnocchi into a seasonal showstopper!
- Frozen peas ensure consistent results with year-round availability.
- The technique yields impressively light, tender gnocchi.
- They have a striking green color that's festive for spring gatherings.
Ingredient Notes
Peas - Frozen peas work best for this recipe, since they're picked and frozen at peak ripeness, which ensures they turn out the same every time. If using fresh spring peas, you'll need to blanch them briefly. Avoid canned peas, which lack the brightness needed for this special dish.
Potatoes - Starchy russet potatoes create the ideal texture for gnocchi. Their high starch and low moisture content produces light, fluffy results. Waxy potatoes like red or yellow varieties contain too much moisture and will result in gummy gnocchi.
Fresh Herbs - For this spring specialty, fresh Italian herbs are essential. Tarragon adds a sophisticated anise note, while chives provide a gentle onion flavor that both complement the peas without overpowering their delicate flavor.
Heavy Cream - Creates a luxurious sauce worthy of a special occasion.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Potato ricer or food mill
- Bench scraper
- Gnocchi board (optional)
- Large pot
- Spider strainer or slotted spoon
How to make pea gnocchi
Make the Pea Puree
- Place a large pot of water over high heat and bring it up to a boil and add a liberal amount of salt (it should taste like the ocean!). While the water is heating up, get a bowl of ice water ready.
- When the water comes to a rolling boil, drop in the peas and the scallions and cook for 30 seconds. Immediately remove them to the ice bath. Reserve ¼ cup of cooking water.
Pro Tip: The key to vibrant green gnocchi is not overcooking the peas. They should be just tender and still bright green. The ice bath stops the cooking process and locks in that beautiful color.
- When the peas and scallions have cooled completely, drain and add them to a blender along with the salt, lemon zest and half of the reserved cooking water.
- Blend on high until it's completely smooth, adding a tiny bit more water if needed to help it blend.
- Run the puree through a fine mesh strainer to remove any remaining bits of skin.
- Reserve 2 cups of puree for the dough and set aside the rest for the cream sauce.
Make the Gnocchi Dough
- Preheat the oven to 375°F, lightly oil the outside of the potatoes, and poke a few holes in the skins.
- Bake for about an hour, or until the potatoes are fork tender.
- While the potatoes are still hot, remove the flesh and process through a food mill or potato ricer.
- Place the riced potatoes into a bowl and form a well in the center.
- Add 2 cups of pea puree and crack both eggs in the well along with the salt and pepper.
- Use a fork to gently whisk it all together and start bringing in the potato.
- Sprinkle the flour all around, and very delicately begin mixing.
- When the dough starts to come together, dump it out onto a board and use a gentle folding technique to knead it a few times. Be very careful not to overmix. The finished dough should be fairly tacky.
- Once the dough is just formed, set it aside.
Pro Tip: If the dough is very wet, you can add more flour in 1 tablespoon increments to get it to come together.
Forming the Gnocchi
- Prepare two sheet pans with a piece of parchment paper, then dust with flour.
- Dust a large board or counter top with flour, and cut off a small piece of dough.
- Roll into a thin log, then use a knife or bench scraper to cut out the gnocchi. You can make them any size you want, but I prefer a larger gnocchi for this dish.
- Place the gnocchi on the prepared sheet pans, being careful not to let them touch.
- Let the gnocchi rest for about 20-40 minutes before cooking.
Make the Cream Sauce
- Heat the heavy cream, garlic, and tarragon sprig in a large saucepan and bring to a boil.
- Cook until the cream reduces by half, about 10 minutes. It should nicely coat the back of a spoon.
- Remove the garlic and the tarragon and fold in the remaining pea puree.
- Season with salt and pepper.
Cook and Assemble
- Bring a large pot of water to a rolling boil and liberally season with salt (it should taste like the ocean!).
- Working in batches of two or more, drop in the gnocchi and cook until they float. Once they float, allow them to cook for 1-2 minutes longer.
- While the gnocchi are cooking, add the remaining pea puree, lemon juice and chopped tarragon to the sauce, stir and keep it over low heat. If it cooks too long or high, the sauce will turn from green to brown (but will still taste fine).
- Drain the gnocchi well, then add to the sauce and toss to coat. Adjust seasoning if necessary.
- Spoon the gnocchi onto a plate and garnish with a few blanched peas, randomly placed pea tendrils, and a shower of lemon zest, chives and chopped tarragon.
- Serve immediately.
Tips for Success
- Rice the potatoes while they're still hot – this creates the fluffiest texture and prevents gumminess.
- Handle the dough as minimally as possible. Gentle folding rather than vigorous kneading is key to maintaining that light, pillowy texture.
- Cook a test gnocchi before shaping the entire batch. If it falls apart in the water, your dough needs a bit more flour.
- The cream sauce can turn from vibrant green to gray brown if overheated, so keep it on low heat and watch carefully to maintain that beautiful spring color.
Variations
- Add finely chopped fresh mint to the dough for an additional layer of springtime flavor that complements the peas beautifully.
- Top with crispy pancetta or prosciutto bits for a salty contrast that enhances the sweet pea flavor.
Serving Suggestions
Serve these vibrant spring pea gnocchi as a stunning first course for Easter dinner or a spring celebration. Start with a simple antipasti of fresh fava bean crostini or these French buttered radish toasts for a complete spring-inspired meal.
For a special dinner, serve the gnocchi as a main course with my buttery Parmesan spinach or a bright asparagus salad on the side.
End your seasonal dinner with my buttery rhubarb cake with almond flour for dessert!
Storing, Freezing, and Reheating
Uncooked pea gnocchi freeze beautifully if you want to prepare them in advance!
Arrange them in a single layer on a parchment-lined baking sheet and freeze until solid, about 2 hours. Transfer to a freezer bag where they'll keep for up to 3 months. Cook directly from frozen, adding about 3 minutes to the cooking time.
The pea puree can also be frozen – simply prepare it in advance, freeze in an airtight container, and defrost before using it in the recipe. This makes the entire process more manageable when preparing for a special event.
You can boil the gnocchi up to 4 hours in advance, toss with a little olive oil to prevent sticking, and refrigerate. When your guests arrive, simply reheat in the cream sauce when ready to serve.
The cream sauce doesn't reheat well once combined with the gnocchi, so this dish is best enjoyed right after assembly.
FAQ
The dough should be soft but not sticky. It should hold together and not stick to your fingers when you press it gently. For this special spring version, the pea puree adds moisture, so you might need slightly more flour than traditional gnocchi, but be careful not to add too much.
This usually happens when there's not enough binding in the dough. Make sure your eggs are well incorporated. Also, be sure your cooking water is at a gentle boil, not a rolling boil, which can break apart delicate gnocchi.
The sauce should coat the back of a spoon, and when you run your finger through it, the line should remain clear. This indicates it has reached the perfect consistency to cling to your gnocchi.
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English Pea Gnocchi
Ingredients
For the Pea Puree
- 1 pound frozen peas
- 4 scallions
- 1 teaspoon salt
- zest from 1 lemon about 1 tbsp
For the Gnocchi
- 2 pounds russet potatoes can be slightly over 2 lbs, but no less
- 2 cups pea puree
- 2 large eggs
- 2 teaspoons salt
- white pepper to taste
- 2 cups all purpose flour
For the Sauce
- 3 cups heavy cream
- 2 cloves garlic lightly crushed with the back of a knife
- 1 large sprig of tarragon plus 1 tablespoon chopped tarragon divided
- ¾ teaspoon salt
- white pepper to taste
- remaining pea puree about 1 cup
- 1-2 tablespoons freshly squeezed lemon juice to taste
For the Finished Dish
- blanched fresh peas and/or fresh pea tendrils optional, for garnish
- lemon zest optional, for garnish
- minced chives and tarragon optional, for garnish
Instructions
Pea Puree
- Place a large pot of water over high heat and bring it up to a boil and add a liberal amount of salt (it should taste like the ocean). While the water is heating up, get a bowl of ice water ready.
- When the water comes to a rolling boil, drop in the peas and the scallions and cook for 30 seconds. Immediately remove them to the ice bath. Reserve ¼ cup of cooking water.
- When the peas and scallions have cooled completely, drain and add them to a blender along with the salt, lemon zest and half of the reserved cooking water.
- Blend on high until it's completely smooth, adding a tiny bit more water if needed to help it blend.
- Run the puree through a fine mesh strainer to remove any remaining bits of skin.
- Reserve 2 cups of puree for the dough and the rest for the cream sauce.
Gnocchi Dough
- Preheat the oven to 375°F, lightly oil the outside of the potatoes, and poke a few holes in the skins.
- Bake for about an hour, or until the potatoes are fork tender.
- While the potatoes are still hot, remove the flesh and process through a food mill or potato ricer.
- Place the riced potatoes into a bowl and form a well in the center.
- Add the pea puree and crack both eggs in the well along with the salt and pepper.
- Use a fork to gently whisk it all together and start bringing in the potato.
- Sprinkle the flour all around, and very delicately begin mixing.
- When the dough starts to come together, dump it out onto a board and use a gentle folding technique to knead it a few times. Be very careful not to overmix.
- If the dough is very wet, you can add more flour in 1 tablespoon increments to get it to come together. The finished dough should be fairly tacky.
- Once the dough is just formed, set it aside.
Forming the Gnocchi
- Prepare two sheet pans with a piece of parchment paper, then dust with flour.
- Dust a large board or counter top with flour, and cut off a small piece of dough.
- Roll into a thin log, then use a knife or bench scraper to cut out the gnocchi. You can make them any size you want, but I prefer a larger gnocchi for this dish.
- Place the gnocchi on the prepared sheet pans, being careful not to let them touch.
- Let the gnocchi rest for about 20-40 minutes before cooking.
Cooking and Assembly
- Bring a large pot of water to a rolling boil and liberally season with salt.
- Heat the heavy cream, garlic, and tarragon sprig in a large saucepan and bring to a boil. Cook until the cream reduces by half, about 10 minutes. It should nicely coat the back of a spoon.
- Working in batches of two or more, drop in the gnocchi into the boiling water and cook until they float. Once they float, allow them to cook for 1-2 minutes longer.
- Remove the garlic and the tarragon and fold in the remaining pea puree. Season with salt and pepper.
- While the gnocchi are cooking, remove the garlic and tarragon from the cream, then add the remaining pea puree, lemon juice and chopped tarragon. Stir to combine, then keep it over low heat. If it cooks too long or high, the sauce will turn from green to brown (but will still taste fine).
- Drain the gnocchi well, then add to the sauce and toss to coat. Adjust seasoning if necessary.
- Spoon the gnocchi onto a plate and garnish with a few blanched peas and/or pea tendrils, and a shower of lemon zest, chives and chopped tarragon. Serve immediately.
Notes
- The dough can be prepared in advance, shaped into gnocchi, frozen on sheet pans, and stored in plastic bags in the freezer. They can be cooked from frozen, but will take an additional 3 or so minutes to cook. Pea cream can also be frozen - just defrost before using it in the recipe.
- Rice the potatoes while they're still hot – this creates the fluffiest texture and prevents gumminess in your finished gnocchi.
- Cook a test gnocchi before shaping the entire batch. If it falls apart in the water, your dough needs a bit more flour.
- The cream sauce can turn from vibrant green to olive if overheated, so keep it on low heat and watch carefully to maintain that beautiful spring color.
- Handle the dough as minimally as possible. Gentle folding rather than vigorous kneading is key to maintaining that light, pillowy texture this special dish deserves.
Nutrition
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Ahh I wish I had a knack for gardening. I'm afraid to try, especially with the heat down here in Florida. Any tips for me?!? This gnocchi sounds amazing, it's one of my favorite foods and I order it often when I'm out for Italian. Never had a pea version before though, how creative!
You have to give gardening a shot! Peppers and tomatoes do really well in the heat! I'll bring a little something to get you started today 😉