Step 1: Boil and Season the Water
Bring a large pot of water to a rolling boil. Season it generously with salt — pasta water should taste like the sea. Under-seasoned water means under-seasoned gnocchi and a flat-tasting dish no matter how good your sauce is.
Step 2: Blanch the Peas
Add the peas to the boiling water and cook until tender — 2 minutes for frozen peas, 3–4 minutes for fresh. Use a slotted spoon to transfer them directly into a bowl of ice water. This stops the cooking immediately and keeps them vibrant green rather than dull and grey.
Drain the peas from the ice water and set aside. Keep the boiling water — you'll use it for the gnocchi next.
Step 3: Cook the Gnocchi
Add the gnocchi to the same pot of boiling water. Cook until the pieces float to the surface — this takes about 2–3 minutes for fresh gnocchi, or up to 4 minutes for shelf-stable. Once they float, they're done. Don't overcook them — gnocchi goes from perfect to mushy very quickly past this point.
Drain and set aside. Drizzle with a tiny bit of olive oil and toss gently if they start sticking together while you finish the sauce.
Step 4: Make the Vegan Lemon Cream Sauce
While the gnocchi cooks, pour 1 cup of vegan cream into your large pan over medium heat. Heat until it starts to bubble gently and reduces slightly — about 3–4 minutes. Stir occasionally and keep the heat steady — you want a gentle simmer, not a rapid boil that breaks the cream.
Stir in the grated vegan parmesan, lemon zest, and lemon juice. The sauce will thicken as the parmesan melts in. Season with salt and pepper, taste, and adjust — it should be creamy, savory, and brightly lemony.
Step 5: Combine and Serve
Add the cooked gnocchi and blanched peas to the pan with the sauce. Toss gently to coat everything evenly — every piece of gnocchi should be glossy with lemon cream sauce.
Spoon into bowls immediately. Top with freshly chopped parsley, extra vegan parmesan, and a wedge of lemon on the side. Eat straight away while it's hot and at peak creaminess
