Gnocchi with
Asparagus, Peas &
Lamb’s Lettuce
SERVES 4
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
Kosher salt and pepper
1 cup white wine
Juice of 1 lemon (about
1 ∕4 c u p )
4 tbsp. butter, cut into
small pieces
2 lb. shelf-stable potato
gnocchi or 11∕2 lb.
refrigerated potato
gnocchi
4 cups lamb’s lettuce
(aka mâche) or other
small leafy greens
1∕4 cup fresh tarragon
leaves, coarsely chopped
1∕4 cup fresh chives, finely
chopped
Freshly grated
Parmigiano-Reggiano,
for passing at the table
■Bring a large pot of water to a
boil for the gnocchi.
■In a large skillet, heat the oil
over medium-high. Add the
asparagus; 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;
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.
■Reduce the heat of the boiling
water to medium so it is gently
boiling. Salt the boiling water
and add the gnocchi. Cook
until the gnocchi f loat to the
surface and are just cooked
through, 3 to 5 minutes. Drain
the gnocchi.
■Add the gnocchi to the
sauce. Add the lettuce and
herbs. Toss until slightly
wilted, about 30 seconds;
season. Serve in shallow bowls.
Pass the Parmigiano-Reggiano
at the table.
LETTUCE
Also known as
mâche or corn
salad, this
tender lettuce
has spoon-
shape leaves
and a tangy
flavor that’s
delicious raw
or cooked.