I opened my freezer this morning and saw peas, some left over uncooked gnocchi and a small container of pesto. Let me show you a little of this and that and take note……..

1 cup of frozen peas

1/2 lb. of gnocchi (that’s all I had)

3 tbsp. pesto (fresh pesto leftover from a few months ago)

2 tbsp. extra virgin olive oil

pinch of red chili flakes

reserve 1/2 cup of pasta water

/2 cup Parmigiano cheese

Bring a medium pot of cold water to a boil and add 2 tbsp. of salt. Add the gnocchi and cook for three minutes. Add the frozen peas in the same pot and cook together in the same pot.

The gnocchi will be ready when they begin to float to the surface (approx. 5-7 minutes). Drain the gnocchi and peas and put them back in the pot. Add the pesto, 2 tbsp. of olive oil , red chili flakes, pasta water and toss.

Add a handful of parmigiano cheese (in this example, I am not measuring but it should yield about 1/2 cup. Toss and serve immediately.

Buon Appetito!