- Preheat oven broiler to high.
- Melt butter in large ovenproof skillet over medium heat.
- Add onion and cook until translucent.
- Add ham and thyme. Continue to cook until ham is slightly brown on edges.
- Pour in chicken broth/water and bring to a simmer.
- Gently add gnocchi, stir until ingredients are mixed then cover and cook until gnocchi is tender – about 4 minutes.
- Remove skillet from heat. Stir in peas, lemon zest and cream.
- Adjust seasonings with 1/4 teaspoon salt and a generous pinch of
- Top with cheeses and broil until golden and bubbly,
approximately 4-5 minutes.
- To serve – sprinkle with additional cheese and chopped chives.
- Cooks Notes ~
- Gnocchi is a potato dumpling and can be found in the dried pasta or frozen section in most grocery stores.
- I used deli sandwich ham, which I diced. Using leftover ham would work wonderfully in this dish.
- Any cheese can be used in the dish. I had Parmesan and Cheddar on hand so that is what I used. A single cheese or combination of 2 is fine to use.
This might just be the dish that starts a new tradition on our Easter brunch table. Last week, we had a great time at the coast celebrating spring break. We decided to travel back on Saturday so that we could spend Easter at home. I normally cook a big, beautiful ham and serve it with fresh veggies and lot’s of deviled eggs. This year, I discovered just what little time I had left to prepare our traditional meal so I decided to make something a “little” different.
I made this beautiful, creamy, delicious gnocchi and it was the star of the day! Those tender little dumplings were perfect with savory ham, fresh peas all baked in a creamy sauce topped with cheese. Of course, we still had deviled eggs and I made a sweet fruit salad to round out the menu. It was a wonderful, new Easter Brunch that is destined to make a comeback!
Gnocchi with Ham & Peas
1 tablespoon butter
1 medium size onion – diced
1 cup chopped ham – from deli or leftovers
1/4 teaspoon dried thyme
3/4 cup chicken broth plus 1/2 cup water
1 package potato gnocchi – 17.5 oz. standard size
1 cup frozen peas – thawed
2 teaspoons lemon zest
1/4 cup heavy cream or half & half
1 cup shredded parmesan or cheddar cheese