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Food & Drink
1 17.5 ounce package potato gnocchi
3 tablespoons extra virgin olive oil
1 leek (white and light green parts only), quartered lengthwise and cut into 2 inch pieces, well rinsed
8 small radishes, trimmed and quartered
8 ounces sugar snap peas, trimmed
Freshly ground pepper
2 tablespoons unsalted butter
1/4 cup grated Parmesan cheese, plus shaved cheese for topping
1 teaspoon finely grated lemon zest
1 tablespoon finely chopped fresh parsley
1. Bring a large pot of salted water to a boil. Add the gnocchi and cook as the label directs Reserve one cup cooking water then drain.
2. Meanwhile, heat the olive oil in a large skillet over medium-high heat, Add the leek and cook, stirring occasionally until it softens and just starts browning about 3 minutes. Add the radishes, sugar snap peas, 1/2 teaspoon salt and pepper.
Cook stirring often until the peas are bright green and crisp-tender, 5 to 6 minutes.
3. Add the gnocchi to the skillet along with the 3/4 cup of the reserved cooking water, the butter, grated Parmesan cheese lemon zest, and parsley.
Remove the heat and gently stir until the gnocchi are well coated and the cheese melts, adding more cooking water as needed to loosen.