Split Pea and Cress Gnocchi

Embark on a culinary journey with Phatman’s Potato Gnocchi Delight—a symphony of flavors that brings together the hearty comfort of potato gnocchi, the earthy elegance of split peas, and the vibrant freshness of watercress. This masterpiece is crowned with a delicate white sauce that whispers indulgence.

The star of the show is the homemade potato gnocchi—pillowy dumplings that melt in your mouth. Paired with a luscious split pea and watercress blend, each forkful becomes an exploration of textures and tastes.

The dish is elevated with a light white sauce, such as the ethereal beurre blanc. This sauce embraces the gnocchi and peas with a velvety touch, creating a union of creaminess and lightness.

As the Parmesan garnish graces the plate, the dish is complete—a harmony of colors, aromas, and flavors that invites you to savor the essence of comfort and elegance in every bite.

Phatman’s Potato Gnocchi Delight with Split Pea and Watercress isn’t just a meal—it’s a masterpiece on your plate. It’s a tribute to the art of blending rustic comfort with refined flavors, an invitation to indulge in a symphony of culinary delight.


For the Potato Gnocchi:

  • 2 large russet potatoes, peeled and boiled
  • 1 cup all-purpose flour, plus more for dusting
  • 1 egg, beaten
  • Salt and black pepper, to taste

For the Split Pea and Watercress Blend:

  • 1 cup split peas, cooked and drained
  • 1 bunch watercress, stems removed and leaves chopped
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Salt and black pepper, to taste

For the Beurre Blanc Sauce:

  • 1/2 cup dry white wine
  • 1/4 cup white wine vinegar
  • 1 shallot, finely chopped
  • 1/2 cup heavy cream
  • 1/2 cup unsalted butter, cold and cubed
  • Salt and white pepper, to taste

For Garnish:

  • Grated Parmesan cheese
  • Fresh watercress leaves


For the Potato Gnocchi:

  1. Mash the boiled potatoes until smooth. Add the beaten egg, flour, salt, and black pepper. Mix gently until a soft dough forms.
  2. Dust a clean surface with flour. Take portions of the dough and roll into long ropes. Cut bite-sized pieces and roll them over a gnocchi board or fork to create ridges.
  3. Bring a pot of salted water to a gentle boil. Cook the gnocchi in batches until they float to the surface. Remove with a slotted spoon and place them on a plate.

For the Split Pea and Watercress Blend:

  1. In a pan, heat olive oil. Sauté minced garlic until fragrant.
  2. Add the cooked split peas and chopped watercress leaves. Season with salt and black pepper. Sauté until the watercress wilts slightly.

For the Beurre Blanc Sauce:

  1. In a saucepan, combine white wine, white wine vinegar, and chopped shallot. Simmer until reduced by half.
  2. Reduce the heat and add heavy cream. Simmer gently until slightly thickened.
  3. Gradually whisk in the cold cubed butter, one cube at a time, until the sauce is creamy and smooth. Season with salt and white pepper.


  1. In a serving dish, arrange the cooked potato gnocchi.
  2. Spoon the split pea and watercress blend over the gnocchi.
  3. Drizzle the beurre blanc sauce generously over the dish.
  4. Garnish with grated Parmesan cheese and fresh watercress leaves.

Final Steps:

  1. Serve Phatman’s Potato Gnocchi Delight with Split Pea and Watercress and savor the luxurious blend of flavors. Each forkful is an exploration of textures and tastes, a blend of rustic comfort and elegant indulgence.
  2. As you take your first bite, let the layers of flavor dance on your palate—the pillowy gnocchi, the earthy peas, the vibrant watercress, and the velvety sauce.
  3. This dish isn’t just a meal—it’s a culinary experience that celebrates the art of blending comfort and sophistication. It’s an invitation to savor the essence of each ingredient and relish the symphony they create together.

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