Gnocchi is one of my favorite Italian dishes. Like bruschetta, it's an Italian food word that people have some trouble with. Never fear, the Italian pronunciation police are here.
The "gno" makes a "nyo" sound with a silent "g".
The "cch" is pronounced as a hard "k".
The "i" is an "ee" sound as in "tree".
Gnocchi is the plural form of the word. The singular is "gnocco." So you might order a plate of gnocchi and savor each delicious gnocco on that plate.
Check your local grocery store and you just might find a package of fresh vacuum packed gnocchi near the pasta. These thick and soft dumplings can be made from a variety of ingredients. You will most commonly find Potato Gnocchi, but they are also made from semolina, ordinary wheat flour, bread crumbs, or similar ingredients. The smaller forms are called gnocchetti.
For this recipe, I used a pre-made vacuum pack of gnocchi but I very much want to try making gnocchi from scratch in the near future. Gourmet magazine featured this recipe for Lemon Gnocchi with Spinach and Peas in 2007. The recipe went on to win a blue ribbon award on epicurious where it has consistently received top marks with reviewers. I can tell you exactly why... The ingredient list is fairly short, the active cooking time is about 20 minutes and the flavor medley is freaking fantastic. You have the soft pillows of gnocchi covered in a flavorful cream sauce topped with the zing of fresh lemon and pop of bright peas. It’s truly a winner!
I altered the recipe slightly with the addition of raw shrimp that I purchased deveined and shelled. With a tablespoon of butter melted in my dutch oven, I threw in the shrimp and sauteed until no longer pink.
Next, I added a chopped shallot and a three chopped garlic cloves.
I added one cup of heavy cream and a 1/2 cup frozen peas.