This dish welcomes the season in such a delicious way! And, to be honest, with the ease of frozen peas, it may be enjoyed year round. There are a few steps here, but once you get started, this comes together easily.

The key to gnocchi success is low moisture. You want your potatoes to release as much steam as possible. I used larger russet potatoes here as that’s what I had available to me and therefore, chose the bake them. The less flour you use, the lighter your gnocchi will be. Use the measurements below as a starting point. If you find you need more flour to get the dough to form a mass, add it in small increments. The moisture content of the ingredients will vary slightly based upon what you use- egg yolks vary slightly in size, peas may be petite or regular and potatoes vary by variety and preparation. After making gnocchi a couple of times, you’ll get the feel for it and may find you no longer need to measure and will work by feel.

RECIPE

Makes two generous servings or four starters (recipe easily doubles)

Note:

1-If using fresh peas, bring a pot of water to a boil, add peas (all 2 cups) and cook for about 2-3 minutes (slightly tender but still pop when you bite them), drain and submerge in an ice bath. Proceed with recipe.

2-If you prefer traditional, drop gnocchi into salted boiling water until they float. Reserved some of the cooking liquid for the purée.

3-If you don’t want to pan fry, drop into boiling, we’ll salted water and cook in batches until they float, about 2-3 mins

Sweet Pea Gnocchi

Ingredients-

150 grams (about 1 large) potato (preferably Yukon gold, but russet will work)

50 grams (about 1/3 cup) AP flour, plus more as needed and for dusting

1/2 tsp salt

70 grams (about 1/2 cup) sweet green peas (I use frozen organic sweet peas in this recipe)

1 egg yolk

Semolina flour for dusting, about 1/4 cup

Green Pea and Leek Purée

Ingredients-

Olive oil

1/2 of a large sweet onion, about 70 grams

1 leek, finely chopped, light section only (about 100 grams)

Splash white wine

1 cups sweet peas plus 1/2 cup

Handful parsley, torn or rough chopped

A few pinches mint leaves

1-2 Tbs Butter

Fresh Ground White pepper

Flaky sea salt

Splash of cream, optional (if plant based, unsweetened)

Handful sugar snap peas (optional), tips trimmed, string removed and cut on the bias.

Zest of one lemon

Method

1- Remove peas from freezer and set aside. Preheat oven to 425. Pierce potato(es) the tip of a sharp small knife and bake on the middle rack for about 50 minutes or until it easily pierces with a fork. Remove from oven and using a clean dish towel to handle the hot potatoes, immediately cut with an “x” a give a squeeze to expose the flesh. Set aside while steam escapes and allow to cool to room temp.

2- While potatoes are cooling, prepare the purée. Preheat a heavy bottomed sauté pan over medium heat. Add olive oil and sauté onion until translucent. Add leeks and continue until they soften, but are not browned. Pour in white wine and allow alcohol to steam off. Add 1 cup of the peas and stir for two minutes then add parsley, mint and butter. Season with fresh ground white pepper and flaky sea salt. Transfer mixture to a high speed blender with a few tablespoons of water or vegetable stock (avoid brown colored stock to protect the vibrant green color) and purée until velvety. Return to small saucepan to keep warm. Add more liquid if needed. At this point you may add a splash or two of cream (plant based great, just make sure it’s unsweetened). Return the same sauté pan to the heat, add a touch of butter and quickly sauté the remaining peas, just until warmed through with the sugar snap peas. Set aside for plating.

3- Measure peas into a sieve or strainer and pour some boiling water over them to defrost but not cook. Spread on a paper or clean dish towel and gently press out water. Some peas may break, which is fine but you don’t want to smash them.

4- Prepare a sheet pan. Line with parchment and sprinkle with semolina flour. Set aside.

5- Process potatoes through a ricer onto your work surface, and using a pastry cutter, work in flour, salt, peas and yolk. Allow to rest for 30 minutes. Of dough is too wet and sticky, you may add flour a tsp at a time.

6- Dust your work surface with flour. Divide dough into four and roll each into a log about 1-1 1/2” in diameter and using a sharp knife cut into pieces of approximately 1”. Roll each on a gnocchi board or against the backside of a fork to create grooves. Place on prepared sheet pan. You may cook immediately or freeze. If freezing, place sheet pan in freezer. Once gnocchi are frozen, you may transfer them to an airtight container dusting them with the semolina from the pan.

7- Cook the gnocchi. Preheat a heavy bottomed fry pan over medium heat. Add about two Tbs of olive oil and place gnocchi in hot oil, being careful not to overcrowd (cooking in batches is fine. Add a fresh splash of olive oil with each) Raise heat to medium high an turn gnocchi once bottoms are a deep golden brown.

8- Spread purée in shallow bowls and top with pan fried gnocchi. Add prepared peas and snap peas, a few fresh mint leaves, lemon zest and fresh shavings of Parmesan. Serve immediately and enjoy!