I’m so happy Spring is here! I’m always so excited for seasonal fresh produce and this winter, in particular, feels like it dragged on. Peas always signify spring and their vibrant green color can’t be beat. They’re so versatile. Marrying them into this classic gnocchi (in the gnocchi and the sauce) is brilliant.
I was watching the Today Show yesterday morning and chef Stefano Secchi was demonstrating his recipe. Every once in a while, a dish inspires me to jump up and cook it right away and this was just that! I tweaked things a bit based on what I had on hand, how I’m comfortable working with gnocchi and to my taste preference. I always suggest you try the same! My version is below and I’m thankful for the inspiration!

Recipe

Spring Pea Gnocchi

(adapted from Chef Steffano Secchi for Today)

Serves 3-4

Special equipment: potato ricer

Notes-

•Don’t be intimidated. Gnocchi are easy to make!

•I like my gnocchi light and fluffy and try to incorporate as little flour as possible, but if the dough is too wet and sticky, it will be impossible to handle and may dissolve when it hits the boiling water. Depending upon the amount of moister in your potatoes, you may need to increase (or decrease) the mount of flour by small increments. There is a little trial and error here, but you will quickly get the hang of it. Trust your senses. Dough should not be too dry or too sticky.

•Test your gnocchi before cutting the dough. Drop a couple of pieces into the simmering water to see how they hold up. If they fall apart and dissolve, add a little more flour to your dough.

•As with baking, I highly recommend using a scale.

•Don’t toss the cooking water. You will be using some of it to help emulsify the pea purée.

•You may use fresh or frozen peas. I prefer the sweeter varieties.
•When blanching, finishing the peas in an ice bath is important to stop them from overcooking and retain a vibrant green color.

•Adding ridges to the gnocchi allows sauces to “cling.” You won’t need to apply much pressure to create them, but allow yourself time to practice on the first few. Q•If you don’t have typo “00” soft wheat flour, you may substitute all-purpose flour.

•cook gnocchi immediately or toss with semolina and freeze in an airtight container for later use.

Ingredients-

2 large russet potatoes, you want to yield 335 grams (12 oz) of cooked potato flesh

120 grams (1 cup) peas, blanched, divided

1 egg yolk, room temperature

2 tsp fresh lemon juice

53 grams (1/3 cup)+ “00” flour (you may need a bit more, possibly 1/2 cup)

Zest of one lemon

1 Tbs extra virgin olive oil

2 Tbs Butter, melted

Handful Pea shoots

Flaky sea salt

Fresh ground pepper

Parmesan

Method-
1-Bake potatoes at 425F until fork tender, cut top with an “x” and press open (using a dish towel as potato will be hot) to expose flesh and allow steam to escape. Turn off oven, and with door ajar, place split potatoes back in. This will help more water evaporate.

2-Using an immersion blender or mini food processor, purée 1/2 of the peas (you may eyeball this) with the egg yolk and lemon juice. Season with salt and pepper. Set aside.

3-Scoop out potato flesh so you have about 335 grams/12 oz, and press through a ricer onto a large cutting board or into a big shallow bowl. Top with about 1/2 of your pea purée. Using a sieve, sift flour over the mound of potatoes and peas, if mixture is too wet and sticky, you may increase flour a tsp at a time. You want to use as little flour as possible to achieve light and fluffy gnocchi, but you still need enough to create a dough you can shape and handle. Sprinkle mound with a couple of pinches of flaky sea salt. If using a cutting board, cut mixture together using a bench scraper. If your using a bowl, use a pastry cutter. You want to fully combine ingredients without compacting them or over mixing.

4-Turn dough out into a lightly floured surface and gently knead until dough comes together (this is when you may pull off a couple of small pieces to test in simmering water). Roll into three uniform logs, about 3/4” in diameter.

5-Cut into equal sized pieces and press onto a gnocchi board or use the tines of a fork to create ridges in each piece. These ridges allow the sauce to cling. Spread gnocchi on a sheet pan that’s been sprinkled with semolina (or a dusting of flour) to prevent sticking.

6-Bring a large pot of water to a boil and salt generously. You want the water to be as salty as the ocean as this helps season the gnocchi while they cook.

7-Lower heat to an active simmer and gently slide gnocchi into the pot, raise the heat a touch to maintain temperature and allow them to simmer until they float, about 2-3 minutes. Remove with a slotted spoon and place on a large plate. Do not discard cooking water!

8-Add 2 Tbs of the cooking water and the olive oil to the remaining pea mixture and purée to achieve desired consistency. 9-Spoon pea sauce into shallow bowls and pile gnocchi on top garnishing with remaining peas and pea shoots. Drizzle with melted butter, sprinkle with lemon zest, fresh ground pepper and shaved or grated Parmesan. Enjoy!