Start a new tradition with this gnocchi dish that combines Easter brunch flavors.
- 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
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 pepper.
Top with cheeses and broil until golden and bubbly, approximately 4-5 minutes.
To serve - sprinkle with additional cheese and chopped chives.
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.