Creamy Gnocchi

Last year, Harris Teeter had a deal with their Philadelphia products. If you bought a certain number of cream cheeses, you got a free cookbook. I cherish the cookbook because I’ve found a number of great recipes in there; for example, Creamy Gnocchi.If you’ve never heard of Gnocchi (because I hadn’t up until a month ago), the best way to describe it is as a potato pasta. It’s really delicious. I did change the recipe because of family allergies and dislike for some of the ingredients. However, I kept the main idea and everyone enjoyed the results.

Creamy Gnocchi

Source: Spread a Little Joy (A Philadelphia Cream Cheese cookbook)

Ingredients (per my recipe):

Two packets of Gnocchi (it’s not a lot when cooked)

8 slices of ham/diced (any kind)

1 & 1/2 cups of frozen peas (roughly)

4 oz 1/3 fat cream cheese (cubed)

1 tbs of Season All

3/4 cup reduced sodium Chicken Broth


Put the water for the Gnocchi on to boil. You want to pour that in to a boiling pot.

Next, dice your ham and put them in a skillet to cook with the tablespoon of Season All. When they’ve started to brown, add your peas too. Leave them to cook for a little.

Meanwhile, your water should have boiled, so pour in the Gnocchi and cook until the pasta floats to the top of the water. Then strain and set aside while sauce cooks.

Next add the chicken broth and cream cheese to the pea and ham mixture. Cut the Philadelphia into cubes and spread them around the pan. Stir all ingredients until cream cheese has melted. Allow the mixture to warm.

When heated throughout, add the Gnocchi to the sauce and stir will. Leave to heat and then serve.

Top with shredded Parmesan and parsley flakes for added taste.

The Creamy Gnocchi was very easy and quick to cook. If you’re looking to spruce up pasta night, definitely give this a try.


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