Skillet-Toasted Gnocchi with peas

Skillet-Toasted Gnocchi with Peas
Original recipe by Southern Living

Instead of boiling the gnocchi, toast them in a skillet until golden brown.

Ingredients:

1/4 cup salted butter, divided
1 (16 ounce) package potato gnocchi
1 tablespoon minced garlic
2 teaspoons chopped fresh thyme
1 1/2 cups reduced-sodium chicken broth
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 (10 ounce) package frozen sweet peas, thawed, or 1 1/2 cups shelled fresh sweet peas
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/2 cup grated Parmesan cheese

Directions:

Heat 2 tablespoons of the butter in a large nonstick skillet over medium-high; add gnocchi, and cook, stirring occasionally, until browned all over, about 10 minutes. Add garlic and thyme, and cook, stirring often, until fragrant, about 1 minute. Add broth, salt, and pepper; bring to a simmer, and cook until reduced by about half, 4 to 5 minutes. Add peas, parsley, lemon zest, lemon juice, and remaining 2 tablespoons butter; cook, stirring constantly, until butter melts, about 1 minute.

Top with Parmesan, and serve immediately.