Homemade gnocchetti sardi with peas tossed in a delicious buttery parmesan garlic sauce. This simple parmesan garlic gnocchetti sardi with peas is absolutely perfect for a weeknight dinner.
Happy Wednesday!
Just wanting to share another simple dish using just pantry ingredients.
A few weeks ago, I shared with you how to make homemade gnocchetti sardi. They’re fun and almost therapeutic to make. At least, once you get the hang of it. Now, I’m sharing with you a dish using these homemade gnocchetti sardi. Of course, if you don’t have gnocchetti sardi on hand, you can use any short pasta that you like.
These gnocchetti sardi are cooked and then tossed in a buttery parmesan garlic sauce. Add a little bit of peas or any vegetables for a little green. Season with dried oregano and a little bit of salt. If you’re feeling a little fancy, truffle salt would be amazing in this dish. But regular salt or garlic salt would work well too.
So simple, so delicious, and so perfect for a weeknight dinner.
Cook the gnocchetti sardi or your favorite short pasta until al dente. About 8-10 minutes. Reserve some of the pasta water and drain the rest. Set the pasta aside for now.
In a large skillet, melt butter over low to medium heat. Once the butter has melted, add minced garlic and cook until aromatic and golden brown.
Add the gnocchetti sardi to the skillet, then add milk. Toss to coat the gnocchetti sardi with the milk. Add parmesan cheese, truffle salt, dried oregano, and frozen peas. Toss to incorporate all the ingredients. Make sure to stir so that the parmesan cheese doesn’t clump up. Stir until the peas are cooked through. Add reserved pasta water to thin the sauce out.
Serve the parmesan garlic gnocchetti sardi with peas immediately with salt and pepper and extra parmesan on top.
Enjoy!
- 2½ cups gnocchetti sardi
- 1 tablespoon unsalted butter
- 2-3 cloves of garlic, minced
- ¼ cup milk
- ½ cup parmesan cheese
- ½ teaspoon truffle salt, or any salt
- ¼ teaspoon dried oregano
- ½ cup frozen peas
- ½ cup reserved pasta water
- Cook the gnocchetti sardi or your favorite short pasta until al dente. About 8-10 minutes. Reserve some of the pasta water and drain the rest. Set the pasta aside for now.
- In a large skillet, melt butter over low to medium heat. Once the butter has melted, add minced garlic and cook until aromatic and golden brown.
- Add the gnocchetti sardi to the skillet, then add milk. Toss to coat the gnocchetti sardi with the milk. Add parmesan cheese, truffle salt, dried oregano, and frozen peas. Toss to incorporate all the ingredients. Make sure to stir so that the parmesan cheese doesn’t clump up. Stir until the peas are cooked through. Add reserved pasta water to thin the sauce out.
- Serve the parmesan garlic gnocchetti sardi with peas immediately with salt and pepper and more shredded parmesan cheese.
Parmesan Garlic Gnocchetti Sardi with Peas