You heard that right — I’m back on my gnocchi game baby, because I’m no quitter. Not to get cocky, but… I crushed it. Took my notes and made some pillowy potato-y perfection. BAM alliteration everywhere.

My gnocchi recipe hasn’t much changed from last time — cooked the potatoes for 32 minutes before mashing them, added more salt and pepper to the dough, and rolled some fatter pillows. You know I roll ’em fat. (Sorry). (No I’m not).

LOOK AT THAT DOUGH. Look at that pillowy perfection. That sweet babe. My pride and joy. My child. The only thing I’ve ever truly loved. (I’m kidding). (Am I??).

Here’s the ingredients:

• 4 russet potatoes
• 1 tsp salt
• 1 tsp pepper
• 1.5/2 cups flour
• 1 egg

Here’s the play-by-play:

1. Boil your taters. 30-35 minutes.
2. Let them cool and peel them.
3. Mash ’em. Mash ’em real good, Salt-N-Pepa style.
4. Let them cool. Seriously. Room temp or gtfo.
5. Toss an egg in the bowl. Mix it all together. Preferably with your fingies, cuz that’s more fun, but if you’re a wuss, use a spatula. It’s important that your taters are at room temp or cooler because you don’t want your eggie to cook.
6. Throw some flour onto the work surface also known as a counter, and then toss your sticky goopy potato mess on top. I would make a sex joke here but… that’s inappropriate, so I’ll just leave the room for it here: _________________.
7. Throw 1.5ish cups of flour onto the potato slop and knead it to incorporate. You only wanna knead for like a minute or so because you don’t wanna overdo it and get tough dough. Keep it soft and vulnerable.
8. Once your dough is a nice little emotionally available ball, cut it into fourths.
9. Take a quarter of ya dough and roll it out into a snake, playdough style.
10. Don’t get too attached to your new snake friend, cuz now you gotta chop it into tiny gnocchi-sized pieces. Do this with the rest of your quarters. Not the metal ones.
11. Cook ya potato pillows in boiling water until they float!

Now, that’s just the gnocchi recipe straight up. If you wanna make the dish that’s actually in the title of this post, throw some frozen peas in at the same time as your gnocchi and they’ll cook at the same time.

Now to make the pesto (the best part, imo). Pesto is the quiche of the 80s, after all. If you get that reference, I will marry you. I’m kidding. Totally kidding. I don’t have attachment issues.

Yes, it’s really that simple. That’s pesto, baby.

Next step is to toast your pistachios. Set your oven to 350, and pop those stachies (read: pistachios) in for about 5-6 minutes. Keep your eye on deez nuts and toss them occasionally; they burn easy.

Now you’re ready for noms! About time! Toss your gnocchi, peas, and pistachios with the pesto and top with pecorino romano cheese (optional, but highly recommended).

Sorry for all the chaotic energy in this post. No I’m not. I am chaotic good.