Gnocchi Pillows with Caramelized Onion, Peas, Parmesan, and Cream

Anova Culinary

A tasty Italian treat, gnocchi is the bomb when cooked sous vide. Gnocchi is like a little potato dumpling, shaped like a pillow. The ridges catch the sauce. With sous vide, gnocchi is simple to make, and absolutely delicious to eat.


Nicole Poirier

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, France and worked as a restaurant chef in Rhode Island before becoming an award-winning international yacht chef. Chef Nicole has worked alongside Anova Culinary since our Kickstarter in 2014 and officially joined the team in November, 2016. She has a specialty private event and catering business and and enjoys teaching cooking to clients throughout the Bay Area.

Prep Time: 00:20

Recipe Time: 00:30

Temperature : 183.2F / 84C



  1. Set the Anova Sous Vide Precision Cooker to 183ºF (84ºC).
  2. Transfer the gnocchi to a large zipper lock bag and seal, squeezing out as much air as possible.
  3. 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.

Finishing Steps

  1. 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.
  2. 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.
  3. Add the frozen peas and cream, and bring to a rapid simmer.
  4. Stir in the gnocchi and stir to coat with the cream sauce. Season to taste with salt and pepper.
  5. Transfer to a plate plate and serve, if you don’t eat it before it gets out of the pan!