Gnocchi Pillows with Caramelized Onion, Peas, Parmesan, and Cream
Chef Nicole is our Content Development Chef at Anova Culinary, devoted to help making your sous vide recipe dreams come true and writing informative blog posts to aid you along the way. She attended culinary school at Ecole Ritz-Escoffier at the Ritz Hotel in Paris, Fra ...
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Edge-to-edge perfection. No skill required.
Ingredients for 2
1 package store-bought gnocchi
1 tablespoon unsalted butter
1/2 sweet onion, thinly sliced
Salt and freshly ground black pepper
1/2 cup frozen peas
1/4 cup heavy cream
1/2 cup grated Parmesan
Set the Anova Sous Vide Precision Cooker to 183ºF (84ºC).
Transfer the gnocchi to a large zipper lock bag and seal, squeezing out as much air as possible.
Place the bag in the water bath, wedge close to the circulator, and use two clips to prevent it from floating. Set the timer for 30 minutes, or up to 1 1/2 hours.
When the timer goes off, remove the bag from the water bath. Set aside. Melt butter in a large cast iron skillet over medium-high heat.
When the butter is melted, add the onion and season with salt. Cook, stirring frequently, until onion is softened and translucent, 3 to 5 minutes.
Add the frozen peas and cream, and bring to a rapid simmer.
Stir in the gnocchi and stir to coat with the cream sauce. Season to taste with salt and pepper.
Transfer to a plate plate and serve, if you don’t eat it before it gets out of the pan!