Gnocchi with Asparagus, Peas & Lamb's Lettuce
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Gnocchi with Asparagus, Peas & Lamb's Lettuce

Fresh veggies and rich gnocchi combine for a filling spring dinner.

Ingredients

  • 2 tbsp. olive oil

  • 1 bunch asparagus, trimmed of tough ends and sliced on an angle (about 1/4 inch thick)

  • 1 cup shelled fresh peas or 1 cup frozen peas, thawed

  • 2 shallots, finely chopped

  • 3 cloves garlic, finely chopped

  • Salt and pepper

  • 1 cup white wine

  • Juice of 1 lemon (about 1/4 cup)

  • 4 tbsp. butter, cut into small pieces

  • 2 lb. packaged potato gnocchi or 1 1/2 lb. fresh potato gnocchi

  • 4 cups lamb’s lettuce (a.k.a. mâche) or other small leafy greens

  • ¼ cup fresh tarragon leaves, coarsely chopped

  • About 1/4 cup fresh chives, finely chopped

  • Freshly grated Parmigiano-Reggiano, for passing at the table

Preparation

Step 1

Bring a large pot of water to a boil for the gnocchi.

Step 2

In a large skillet, heat the oil, two turns of the pan, over medium-high. Add the asparagus and cook, stirring often, until crisp-tender, 2 to 3 minutes. Add the peas, shallots, and garlic; season with salt and pepper. Cook, stirring often, until the shallots soften, about 3 minutes. Add the wine and cook, stirring often, until slightly reduced, 1 to 2 minutes. Add the lemon juice and butter. Swirl the pan to melt the butter. Reduce heat to low or remove the pan from heat. Cover to keep the sauce warm.

Step 3

Salt the boiling water and add the gnocchi. Cook until they’re tender and float to the surface, 2 to 3 minutes. Using a slotted spoon or spider strainer, transfer the gnocchi to the sauce. Add the lettuce and herbs and toss until slightly wilted, about 30 seconds; season. Serve immediately and pass the Parm alongside.

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