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Toasted Gnocchi with Parmesan Pea Puree

Toasted Gnocchi with Parmesan Pea Puree
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The following recipe and photography was provided by recipe developer and food photographer, Ashley Durand of Plate & Pen.

It’s safe to say that pasta is an easy weeknight dinner that almost everyone loves, and gnocchi is “gno” exception!

Pasta seems to show up weekly in my mealtime rotation, especially in the winter when I’m craving warm comfort food. Now the spring season is only a few weeks away, and while I am more than ready to trade dark snowy days for sunshine and blue skies, I am not quite ready to give up my weekly pasta dinner.

Toasted Gnocchi with Parmesan Pea Puree

Thankfully, with this Toasted Gnocchi with Parmesan Pea Puree, I don’t have to! I can simply take the pasta that I love and pair it with lighter, spring-inspired ingredients.

Toasted Gnocchi with Parmesan Pea Puree

What makes this pasta so springy, you ask? It’s the vibrant pea puree that it’s served over. Featuring frozen peas, fresh Parmigiano Reggiano, tahini, Greek yogurt, mint and lemon blended smooth in a food processor, the creamy texture and bright flavor of this puree make the ideal bed for Heinen’s fresh potato gnocchi that’s quickly pan-crisped to perfection.

Hungry yet? Let’s eat!

Toasted Gnocchi with Parmesan Pea Puree

Toasted Gnocchi with Parmesan Pea Puree


For the Gnocchi and Pea Puree

  • 2 packages Heinen’s refrigerated potato gnocchi
  • 2 cups Heinen’s frozen peas
  • 1/2 cup Heinen’s 24-month aged Parmigiano Reggiano
  • 1 tsp. minced garlic
  • 1/4 tsp. kosher salt
  • 1/4 cup Heinen's olive oil
  • 2 Tbsp. Heinen’s tahini
  • 2 Tbsp. Greek yogurt
  • 2 Tbsp. mint leaves, chopped
  • Juice of 1 lemon


  • Mint leaves, chopped
  • Toasted pine nuts
  • Heinen's grated 24-month aged Parmigiano Reggiano
  • Tomatoes, chopped
  • Heinen's olive oil
  • Heinen’s fig balsamic glaze
  • Heinen's red pepper flakes and fresh black pepper


  1. Add the frozen peas, Parmigiano Reggiano, minced garlic, salt, olive oil, tahini, Greek yogurt, mint leaves and lemon juice to a food processor. Blend until smooth and set aside.
  2. Boil the gnocchi according to the package instructions, about 4 minutes. Once cooked, quickly remove it from the water and reserve a small amount of the cooking liquid.
  3. Spray the gnocchi and a nonstick pan with cooking spray.
  4. Add the gnocchi to the nonstick pan and brown/toast it over medium-high heat, moving it around to avoid sticking. Add more olive oil, if needed.
  5. Season the gnocchi to taste with salt and black pepper.
  6. Divide the pea puree among dinner plates and top with your desired amount of toasted gnocchi.
  7. Finish by dressing the gnocchi with toasted pine nuts, parmesan, tomatoes, mint, Heinen’s fig balsamic glaze and a little more olive oil. Enjoy!

Toasted Gnocchi with Parmesan Pea Puree

Ashley Durand

By Ashley Durand

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