Peas have thousands of years of culinary history, obviously, they get around. But not always to today's modern kitchen. (Bill Hogan/Chicago Tribune)

Servings: 4

Note: You may sub lobster or shrimp for the crab in this recipe.

1 package (16 ounces) gnocchi
1 tablespoon olive oil
1 medium yellow onion, chopped
1 clove garlic, minced
1/2 teaspoon thyme
1 cup peas, fresh or frozen
1 cup creme fraiche or ricotta
1/2 teaspoon hot sauce
1 1/2 cups cooked lump crabmeat
1/4 teaspoon salt
Freshly ground pepper

1. Cook the gnocchi in a large pot of salted water according to package directions; drain. Meanwhile, heat the olive oil in a large skillet over medium-high. Add onion, garlic and thyme; cook until onion is soft, about 4 minutes. Stir in peas, cover; reduce heat to low. Cook until peas are tender, 1 minute.

2. Uncover skillet; increase heat to medium-high. Add creme fraiche and hot sauce, tossing well until dairy melts into a smooth sauce. Stir in crab; heat until warmed through. Season with salt and pepper to taste. Add the drained gnocchi; toss gently.

Nutrition information:
Per serving: 456 calories, 28% of calories from fat, 14 g fat, 7 g saturated fat, 84 mg cholesterol, 56 g carbohydrates, 26 g protein, 836 mg sodium, 5 g fiber.

Keema turkey with peas and mint

Prep: 10 minutes