Serves 6

Notes

Any choice of vegetables can be used for this recipe, but I always enjoy adding lentils. If you don’t feel like cooking them, or you find yourself preparing this dish during the summer, try adding toasted pine nuts instead.

Ingredients

  • ¼ cup finely diced carrots
  • ¼ cup shelled fresh peas or ½ cup finely diced zucchini
  • 2 tablespoons extra virgin olive oil
  • ½ cup chopped scallions
  • 10 fresh sage leaves
  • ½ cup chicken stock, canned low sodium chicken broth, or reserved gnocchi cooking water
  • ¼ cup blanched and peeled shelled fava beans
  • ¼ cup cooked lentils
  • Pinch of peperoncino
  • Salt and freshly ground black pepper
  • 1 recipe gnocchi
  • 6 quarts salted water
  • 2 tablespoons unsalted butter
  • ¼ cup freshly grated Parmigiano-Reggiano cheese
Lidia’s Family Table

Cookbook

Lidia’s Family Table

buy now
Lidia’s Family Table

Cookbook

Lidia’s Family Table

buy now