Gnocchi with Peas and Egg

Name: Gnocchi with Peas and Egg
Prep time: 30 min
Total time: 35 min
Ingredients: Kosher salt and freshly ground pepper; 4 large eggs; 1 pound fresh or frozen gnocchi; 1 1/2 cups fresh or thawed frozen peas (7 ounces); 5 ounces arugula, tough stems removed, cut into 3-inch pieces; 2 tablespoons unsalted butter; 1 cup thinly sliced white onion; 1/3 cup heavy cream; 2 ounces grated Parmesan (3/4 cup), plus more for serving

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Prep Time: 30 minutes

Total: 35 minutes

Author : Martha Stewart

Ingredients

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Kosher salt and freshly ground pepper4 large eggs1 pound fresh or frozen gnocchi1 1/2 cups fresh or thawed frozen peas (7 ounces)5 ounces arugula, tough stems removed, cut into 3-inch pieces2 tablespoons unsalted butter1 cup thinly sliced white onion1/3 cup heavy cream2 ounces grated Parmesan (3/4 cup), plus more for serving

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Instructions

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Step 1

Bring a large pot of salted water to a boil. Add eggs, reduce heat to medium, and simmer 6 minutes. Remove eggs; run under cold water to stop cooking, then peel.

Step 2

Return water in pot to a boil. Add gnocchi and cook until they float, 1 to 3 minutes. Add peas; return to a boil, then stir in arugula. Drain, reserving 3/4 cup pasta water.

Step 3

Melt butter in pot over medium-high heat. Add onion; cook until translucent, about 3 minutes. Add cream, cheese, and 1/4 cup reserved pasta water and simmer, stirring, 1 minute. Add gnocchi mixture; toss to combine, then simmer 30 seconds more. Add additional pasta water, 1 tablespoon at a time, as needed to create a creamy sauce. Season with salt and pepper and serve with halved eggs, sprinkled with more cheese and pepper.