Oh sure, you’ve had gnocchi before, but not like this. Chef Gerald Hirigoyen of San Francisco’s Piperade restaurant gives you all the fixin’s to make his delectable Parisian-style gnocchi in your own home. The pillow-like pasta are made with pâte à choux dough so they oh-so soft. They’re tossed with sweet peas, tender edamame, and salty prosciutto, then finished with a rich cream sauce. A sprinkle of cheese and a quick zesting of fresh lemon give it the final touch.
Two pans, three steps, 15 minutes, and dinner for two has never been so good.
Bechamel (milk, cream (40% butterfat), butter (cream and salt), organic flour, water, sea salt, corn starch, black pepper, nutmeg)
Servings Per Container: 2.0
Amount Per Serving*
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.