Recipe #6: Gnocchi with Ham and Peas

I have prepared gnocchi only one way for the last 4 years: boiled and then topped with marinara. With that said, I thought gnocchi would only be a good fall or winter dish because of the heaviness the marinara brought out. Sadly, the only reason why I chose this recipe in particular was because I needed to use the peas from last night. Plus, I already had a bag of gnocchi in my pantry from several months ago and since I have never heard of gnocchi going bad I figured I would be safe (which I totally was, by the way).

Let me just begin by saying how skeptical I was when I saw I needed to add lemon juice to the peas and ham...I really thought the flavors would be too strong and the lemon juice would end up overpowering the entire dish. But what a fool I am to have thought this! Not only did the lemon juice bring everything together it also tricked me to believe that I had somehow, unbeknownst to myself, added capers to this dish. The overall density of this meal was not at all what I expected. The gnocchi, which in the past had seemed heavy and dense, now somehow seemed less starchy and just all around lighter and cohesive with the rest of the ingredients.

I found the recipe here: http://flamingobear.com/2010/07/crispy-gnocchi-with-peas-and-bacon/ and while this entree does call for gnocchi made from scratch, bacon, a shallot, and parsley leaves, I made a few changes and cuts here and there to help keep this meal affordable but still delicious. To everyone who is reading, my very uncreative and bland attitude towards gnocchi and the way it should be prepared has changed for good. Do your taste buds a favor and don't be simple minded like I was when it comes to gnocchi. Try this dish and try it this season!



Ingredients:

* 1 Package of Gnocchi
* 1/2 pound of Ham (I used lunch meat so it would fry similarly to
  the bacon)
* 2 cups of Fresh Peas
* 4 cloves of Garlic
* 1 large White Onion
* 1/4 cup of Extra Virgin Olive Oil, divided
* 1/2 cup of Lemon Juice
* 1/4 cup of Parmesan Cheese
* 2 Tbsp of Butter
* Sea Salt
* Pepper

Cooking Directions:


First, place a large frying pan over medium heat and drizzle the pan with 2 Tablespoons of Extra Virgin Olive Oil.

Chop the 1/2 pound of ham and place in the frying pan. Cook on medium heat until the pieces of ham are sightly browned and crispy.

Next, chop the onion and mince the garlic cloves but keep them separated. Add the onion to the frying pan and cook for roughly a minute to allow the onion to sweat.

Then add the minced garlic and cook for another minute to allow the garlic to release its flavors.

Add the 1/2 cup of lemon juice, the 2 cups of peas, and the remainder of the Extra Virgin Olive Oil into the pan with the ham, onion, and garlic. Let simmer for a couple of minutes before removing the pan from the heat.

Prepare the gnocchi by bringing 2 quarts of water to a rolling boil. (Adding just a pinch of Sea Salt to the water will flavor the water but also help make it boil faster.)

Add the gnocchi and let boil until the gnocchi rises to the top of the water. When this happens the gnocchi is cooked.

Drain the water from the cooked gnocchi. Add 2 tablespoons of butter and then toss into the frying pan with the other ingredients. Dress the recipe with the 1/4 cup of Parmesan Cheese and serve hot.